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Tofu peanut lettuce cups

Toasty tofu and shiitake in a sweet-savory peanut glaze.
Crunchy carrot, spring onion, and warm, silky bites in every cup.
Fresh lettuce cups that taste like takeout, but better.

snack ⏱ 35 min 420 kcal / portion 14.0 g carbs / portion (estimated) vegan peanutsesamesoy 🔗 Original source

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Tofu peanut lettuce cups
v3 · rb0e705f985 20260727Z1751 10 g shiitake mushroom 85 ml boiling water 50 g spring onion 2 tbsp kecap manis ⏳ ⏱ 15 min soak shiitake mushrooms ⏳ lift shiitake from soaking liquid and slice 🍳 ⏱ 10 min fry tofu until lightly golden 🍳 ⏱ 3 min fry shiitake carrot half spring onions and salt 🍳 ⏱ 2 min fry peanuts kecap manis sesame oil and soaking water until reduced 🌀 combine tofu with shiitake carrot and peanut mixture ⏳ cool the tofu mixture 🌀 stir in remaining kecap manis spring onions vinegar and coriander leaves ⏳ refrigerate tofu mixture until needed 🍽 spoon tofu mixture into lettuce leaves and wrap Tofu Peanut Lettuce Cups 🥗 3 tbsp vegetable oil 400 g tofu 130 g carrot sea salt to taste 50 g roasted salted peanut ½ tsp sesame oil 2 tbsp rice-wine vinegar 15 g coriander leaf 1½ tbsp soy sauce 1½ tbsp soft brown sugar 2 pieces baby gem lettuce 42 ml vegetable oil, tofu carrot, sea salt half · 25 g spring onion roasted salted peanut, sesame oil 1 tbsp 42 ml remaining kecap · 1 tbsp kecap manis remaining · 25 g spring onion rice-wine vinegar, coriander leaf soy sauce, soft brown sugar, baby gem lettuce
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Preparation steps

  1. soak shiitake mushrooms 15 min
  2. lift shiitake from soaking liquid and slice
  3. fry tofu until lightly golden 10 min
  4. fry shiitake carrot half spring onions and salt 3 min
  5. fry peanuts kecap manis sesame oil and soaking water 2 min until reduced
  6. combine tofu with shiitake carrot and peanut mixture
  7. cool the tofu mixture
  8. stir in remaining kecap manis spring onions vinegar and coriander leaves
  9. refrigerate tofu mixture until needed
  10. spoon tofu mixture into lettuce leaves and wrap

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