I don’t know how authentic this recipe actually is, but I do know it rocks. I don’t typically buy romaine hearts but this time I did and it was perfect. The fresh and crunchy romaine was a perfect bowl for the spicy filling. And the best part, the filling is good the next day on a sandwich, over french fries, on a pizza, etc.
Ingredients
- 1 block firm tofu, drained, pressed and crumbled into small pieces
- 1 tsp chili oil*
- 1/2 tbsp olive oil
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1 tsp ginger, minced
- 1 tsp red curry powder or paste
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 small onion, sliced
- 1/2 cup finely shredded cabbage
- 1 carrot, thinly sliced
- 2 green onions, finely chopped
- 1 bunch Thai basil, roughly chopped
- 1 cup bean sprouts, rinsed
- Lettuce (we used romaine but any type of sturdy, wide lettuce will work)
Instructions
- Heat oil in a large pan over medium-high heat.
- Add tofu and saute for about 10 minutes until tofu is thoroughly browned, stirring regularly.
- While tofu is cooking, combine soy sauce, hoisin sauce, red curry powder, in a bowl and set aside.
- Add bell pepper, onion, cabbage, carrot, ginger and garlic to pan and toss to combine.
- After about 5 minutes, when the veggies are slightly tender and browned, stir in the sauce green onions and Thai basil and toss together.
- Scoop mixture into lettuce cups on top of a handful of bean sprouts.
Notes
*This mixture is pretty spicy so definitely adjust the chili oil and red curry powder if you don't like a lot of heat. The day after we made these lettuce cups, we had some of the filling left over so we made a sandwich with it and it was seriously awesome. We used some hearty bread, mustard, more of the lettuce and avocado and heated it in a pan and it was pretty damn tasty, if I do say so myself.
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