Thai-Style Tofu and Basil Lettuce Cups

Name: Thai-Style Tofu and Basil Lettuce Cups
Yield: Serves 4
Cuisine: Asian, Thai
Ingredients: 14 ounces, extra-firm tofu, cut into 2-inch pieces; , Salt and pepper; 2 cups, fresh basil leaves; 3 , garlic cloves, peeled; 6 , green or red Thai chiles, stemmed; 2 tablespoons, fish sauce substitute, plus extra as needed (see note); 1 tablespoon vegetarian, oyster sauce; 1 tablespoon, sugar; 1 teaspoon, distilled white vinegar, plus extra as needed; 3 , shallots, halved and sliced thin; 2 tablespoons, vegetable oil; 1/4 cup, dry-roasted peanuts, chopped; 2 heads, Bibb lettuce (1 pound), leaves separated; , Red pepper flakes

7 comments

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME50 minutes, plus 20 minutes draining

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

We took inspiration from a Thai salad known as larb and, instead of using meat, made a stir-fried tofu filling to serve in crisp, cool lettuce cups. The key was to sauté the aromatics slowly over medium-low heat. The aromatics infused the o...

This is a members' feature.