Dinner / Thai
Tamarind Chili Tofu Lettuce Cups
Sticky tamarind-glazed tofu, crisp vegetables, and herbs tucked into chilled lettuce leaves for a 25-minute vegan dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains soy.
- Contains sesame.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Pat the tofu dry, toss with tapioca starch, half the salt, and pepper until evenly coated.
Whisk tamarind concentrate, coconut aminos, 5 teaspoons of the 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. Keep tofu cubes in a single layer and turn after each face has browned, using batches if the skillet is crowded.
Pour in the remaining glaze, reduce heat to medium, and simmer 2 minutes until syrupy and clinging to the cubes.
Toss bell pepper, carrots, cucumber, and scallions with the remaining salt and remaining 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.
0 of 7 steps complete
A little kitchen know-how
- 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.
Make it yours & keep it well
Use gem lettuce instead of butter lettuce, keeping leaves intact for scooping the tofu and slaw.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep tofu, slaw, lettuce and reserved glaze separately. Warm tofu before assembly and add fresh herbs last.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
420 kcal · Protein 25 g · Carbohydrates 36 g · Fat 22 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
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.
How sour should the glaze be?
Tamarind concentrates vary. Taste the measured mixture before reducing it; serve extra glaze separately if you prefer a lighter coating.
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