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Category
Cuisine
Diet
Required Equipment
- Tofu press or weighted plate
- Mixing bowls
- 12-inch skillet
- Small whisk
Utilized Devices
Cooking Techniques
- pressing
- pan-searing
- reducing glaze
- quick tossing
Ingredients
- 400 gExtra-firm tofu — pressed, cut into 1/2-inch cubes
- 16 gTapioca starch
- 30 mlAvocado oil
- 6 gKosher salt — divided
- 1.5 gBlack pepper
- 45 mlTamarind concentrate
- 30 mlCoconut aminos
- 30 mlFresh lime juice
- 20 mlMaple syrup
- 15 mlChili-garlic sauce
- 10 mlToasted sesame oil
- 70 gRed bell pepper — thinly sliced
- 60 gShredded carrots
- 70 gCucumber — matchsticks
- 60 gScallions — thinly sliced
- 120 gButter lettuce leaves
- 15 gThai basil
- 18 gToasted sesame seeds
Instructions
Pat the tofu dry, toss with tapioca starch, salt, and pepper until evenly coated.
Whisk tamarind concentrate, coconut aminos, lime juice, maple syrup, chili-garlic sauce, and sesame oil into a smooth glaze; reserve 2 tablespoons for drizzling.
Heat avocado oil in a 12-inch skillet over medium-high and sear the tofu on all sides until golden, 6 to 7 minutes total.
Pour in the glaze, reduce heat to medium, and simmer 2 minutes until syrupy and clinging to the cubes.
Toss bell pepper, carrots, cucumber, and scallions with a pinch of salt and 1 teaspoon lime juice for a quick slaw.
Arrange lettuce leaves on a platter, fill with warm tofu, crunchy slaw, Thai basil, and sesame seeds.
Finish with the reserved glaze and serve immediately while the lettuce is still chilled and crisp.
Chef Tips
- ⭐For extra chew, chill the pressed tofu for 30 minutes before pan-frying so the surface dries out.
- ⭐If tamarind concentrate is very tart, add an extra teaspoon of maple syrup to balance the glaze.
- ⭐Keep lettuce chilled in ice water, then spin dry right before serving for maximum crunch.
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Nutritional Highlights
- ✓~25 g plant protein per serving
- ✓Tamarind and lime supply digestion-friendly acids
- ✓Raw vegetables keep vitamin C and fiber intact
Dietary Notes
Compliant With
Allergens
- Contains soy (tofu)
- Contains sesame
FAQ
Can I bake the tofu instead of pan-frying?
Yes—bake coated tofu cubes on a parchment-lined sheet at 425°F for 15 minutes, then toss with the glaze in a skillet for 2 minutes to finish.
What can replace butter lettuce?
Gem lettuce, endive boats, or even collard leaves work; simply trim thick stems so they fold easily.
Nutrition
| Calories | 420 |
| Protein | 25 g |
| Carbs | 36 g |
| Fat | 22 g |