These Coconut Thai Tofu Lettuce Wraps are bursting with flavor and perfect for a light and healthy meal. The tofu is cooked in a creamy coconut sauce with Thai-inspired flavors, then wrapped in crisp lettuce leaves for a refreshing bite.
Ingredients: 1 block extra-firm tofu, pressed and diced. 1 tablespoon coconut oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1/2 cup coconut milk. 2 tablespoons soy sauce. 1 tablespoon lime juice. 1 tablespoon brown sugar. 1 teaspoon sriracha sauce. Salt and pepper, to taste. 8 large lettuce leaves, washed and dried. Fresh cilantro leaves, for garnish. Crushed peanuts, for garnish. Lime wedges, for serving.
Instructions: Warm up a big pan with coconut oil over medium-low heat. Put in the minced garlic and cook for one minute, until the garlic smells good. For about 5 to 7 minutes, or until the tofu is golden brown, add the diced tofu. After you add the julienned carrot and sliced bell pepper, cook for another two to three minutes. Mix coconut milk, soy sauce, lime juice, brown sugar, sriracha sauce, salt, and pepper in a small bowl with a whisk. Pour the sauce over the vegetables and tofu, and then stir to coat everything. After two to three minutes, the sauce should start to get a little thicker. Take it off the heat and let it cool down a bit. Spoon the tofu mixture onto lettuce leaves to put together. Put crushed peanuts and fresh cilantro leaves on top. Serve with lime wedges on the side so that you can squeeze them over the wraps.
Prep Time: 15 minutes
Cook Time: 15 minutes
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