Hoisin Tofu Lettuce Cups

Method5 steps · about 55 min

1. 1

   Step 1: Remove your tofu from the package and place it between two plates or rimmed baking sheets. Place something heavy on top, like a cast iron skillet, to weigh it down and press out the excess liquid. Let the tofu press for about 30 minutes. Pour off the liquid and pat the tofu dry with a paper towel.

   Uses 14 oz extra-firm tofu

   
2. 2

   Step 2: Roughly chop the block of tofu into small, irregular shapes. Place the chopped tofu in a bowl and sprinkle with salt (1/4 tsp) and 1 Tbsp cornstarch. Fold the tofu and cornstarch together until coated, then add a second tablespoon of cornstarch and fold again.

   Uses pressed tofu · 1/4 tsp salt · 2 Tbsp cornstarch, added 1 Tbsp at a time

   
3. 3

   Step 3: Heat the cooking oil (2 Tbsp) in a large non-stick skillet (cast iron or teflon, your choice) over medium. Once hot, add the cornstarch coated tofu. Allow the tofu to cook until golden brown on the bottom, then stir and let cook until golden brown on bottom again. Repeat this process until most of the tofu is golden and crispy on the edges (about 10 minutes total), then remove it from the heat.

   Uses cornstarch-coated tofu · 2 Tbsp cooking oil

   
4. 4

   Step 4: Add the hoisin sauce (1/2 cup) to the fried tofu and stir to coat. Slice the green onion (2) and shred the carrot (1). Roughly chop the peanuts (1/4 cup).

   Uses fried tofu · 1/2 cup hoisin sauce · 2 green onions · 1 carrot · 1/4 cup peanuts

   
5. 5

   Step 5: To build the lettuce (1 head) cups, spoon 1-2 Tbsp cooked rice into each lettuce leaf, top with 1-2 Tbsp of the hoisin tofu, then sliced green onion, shredded carrot, and chopped peanuts. Enjoy!

   Uses 1 cup cooked rice · 1 head sturdy lettuce · hoisin tofu · sliced green onion · shredded carrot · chopped peanuts