While I love hearty winter food, and nothing gives me more happiness than curling up with a brothy bowl of soup when the temperature drops; I can’t wait to start cooking and eating lighter, cooler meals. As winter is coming to an end here in Kolkata, I’m also switching up my food plan. These lettuce cups are a great alternative to winter food, with Asian ingredients like chilli, soy, and sesame oil providing as much flavour as any cold-weather dish.
When someone recently sent me a gorgeous head of organically grown butterhead lettuce from their farm, I knew I had to use it in a way to keep the produce fresh and have it shine through. Lettuce cups were the perfect answer. This is totally my kind of meal. It’s fresh, vibrant, healthy, and most importantly – doesn’t require too much effort to put together! I love the crisp lettuce that becomes the sturdy vehicle for flavourful tofu and crunchy salad toppings. It’s great for lunch when you’re craving lighter fare, or as a make-ahead appetiser when you’re having people over.
The show stopper however is definitely the tofu; it’s browned and crisped to perfection, and then tossed in a savoury-creamy-chilli-sweet delicious peanut butter sauce. I love the tofu by itself, and you can make only the tofu recipe as a side, add it to soba noodles, or rice and noodle bowls.
What I love about lettuce cups is that you can eat them without feeling too full afterwards, and without the urge to nap immediately which is often the case with heartier meals. I like to pile my mine high with tofu, carrot ribbons, crunch bell pepper, and coriander, and drizzle the dressing on top. I also think cucumber, edamame, and radish would work well. You can even add boiled rice noodles to make this a more filling meal, or substitute the tofu with chicken if you’re not vegetarian. It’s definitely a little messy to eat, but messy is fun – and it’s nothing a few napkins can’t fix!
- 200g extra firm tofu
- 2 tbsp cornflour
- 2 + 1 tbsp sesame oil
- 2 tbsp creamy peanut butter/almond butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey (or maple syrup if vegan)
- ⅓ tsp red pepper flakes
- 2 cloves minced garlic
- ¼ tsp red pepper flakes (or more, to taste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1-2 tbsp honey (or substitute with maple syrup if vegan)
- 2 tbsp rice wine vinegar
- Butterhead lettuce leaves
- 2 cups thinly ribboned carrots (remove outer skin, and peel into ribbons using a peeler)
- 1 cup sliced red bell pepper
- ½ cup coriander leaves
- ⅓ cup chopped green onions
- Toasted white sesame seeds
- Cut the tofu into thick cubes, and toss lightly in the cornflour until coated on all sides. Heat 2 tablespoons sesame oil over medium heat, and sauté the tofu, flipping to ensure it’s evenly browned on all sides.
- Meanwhile, prepare the tofu sauce by combining the remaining sesame oil, peanut butter, soy sauce, lime juice, honey, and red pepper flakes in a small mixing bowl.
- Add the peanut butter sauce to the tofu and stir to combine. Cook for another 2-3 minutes and remove from the heat.
- Prepare the dressing by adding all the ingredients to a mixing bowl and whisking until combined (alternatively put everything in a mason jar and shake vigorously to combine). Taste and adjust flavours as required - add more red chilli flakes for heat, soy for saltiness, lime juice for tartness or honey/brown sugar for sweetness.
- Assemble the wraps: layer the lettuce leaves with the peanut butter tofu, ribboned carrots, and sliced red bell pepper. Top with coriander, green onions and toasted sesame. Serve alongside the dressing, and if desired, lime wedges and Sriracha/sambal oelek.
Did you make this recipe?
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