Thai-Style Tofu and Basil Lettuce Cups (Recipe #134)

This recipe for Thai-Style Tofu and Basil Lettuce Cups from the Vegan for Everybody cookbook was amazing! I loved the combination of the hot tofu mixture with rice on crisp, cool lettuce. I topped each wrap with red pepper flakes, extra fish sauce substitute (liquid aminos), and extra vinegar. 

This recipe packed a lot of flavor into each bite. I started by draining my tofu and while that was draining I was prepping my other veggies. I processed basil, garlic, and a jalapeno in the food processor. I reserved one tablespoon of that and put the rest in a pan. I added fish sauce substitute, oyster sauce (I used hoisin sauce), sugar, and vinegar to the reserved mixture to make the stir-fry sauce. I pulsed the drained tofu in the food processor until it was broken up into small pieces. I added the tofu, shallots, and oil into the pan with the basil/jalapeno mixture. I let that cook for about 15 minutes. Once that was done cooking, I stirred in the stir-fry sauce. I also stirred in the rest of the basil. I put this in one container on a plate, I put rice in another container on the plate, and I put washed lettuce cups all around it. I also added red pepper flakes, additional fish sauce substitute, and vinegar to the plate as well.

I think the recipe is best served as an appetizer. It was delicious, but it was not very filling. I made this with a side of veggies for one dinner and I didn’t feel satisfied with it. I think this would be best served right before the main course. 

This dish was fun to eat because you could eat it with your hands. Each person could grab and put together their own wrap. They even had a choice if they wanted to add any of the extras on top of the wrap. I love meals like this where there is choice involved. I loved this recipe and it was very delicious!

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: These would serve 2 people for dinner if they were also having sides or 4 people for an appetizer.