Thai Basil Tofu Lettuce Cups
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Rice Wine Vinegar1 tbsp
Vegetable Oil1 tbsp
Sesame Oil4 cloves
Garlic (minced)3 tbsps
Ginger (grated)1
Salt2 tbsps
Fish Sauce1 tbsp
Sugar2 tbsps
Soy Sauce1 tbsp
Hoisin Sauce1.5 cups
Thai Basil (chopped)2 cups
Cashew (roughly chopped)Directions:
1
In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils
2
Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator
3
Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning
4
Add the tofu by crumbling into small pieces and saute for 15 minutes more
5
In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu
6
Cook until the sauce thickens, 10 to 15 minutes
7
Turn off the heat and add the chopped Thai basil
8
Taste and adjust the seasoning, if necessary
9
To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce
10
For more heat, add a few drops of hot sauce