Spicy Tofu Larb Lettuce Wraps with TABASCO® Green Sauce
Author: Courtesy of Chef Sue Zemanick, Zasu, New Orleans
Makes 4 servings
Ingredients
- 3 tablespoons avocado oil or grapeseed oil
- 1 pound tofu, firm, crumbled
- ¼ cup cashews, crushed*
- 2 shallots, finely minced
- 2 cloves garlic, finely minced
- 2 teaspoons finely minced fresh ginger
- 1 tablespoon fish sauce
- 2 teaspoons coconut sugar or firmly packed light brown sugar
- 2 tablespoons tamari or soy sauce
- 5 to 10 drops TABASCO® Green Sauce
- ½ teaspoon TABASCO® Sriracha Sauce, plus more to serve
- Juice of ½ lime
- 1 head romaine or Bibb lettuce
- 1 avocado, sliced or diced
- ¾ cup fresh mint leaves
- ½ bunch fresh cilantro
- ½ cup halved grape tomatoes
- ¼ cup thinly sliced cucumber
- ¼ cup thinly sliced radish
- ¼ cup julienned red bell pepper
- 1 lime, cut into wedges
Instructions
- In a sauté pan, heat oil over medium heat. Add tofu, and cook for 3 to 4 minutes, stirring to prevent the tofu from sticking. (You can add more oil if it sticks.) Add cashews, shallot, garlic, and ginger; cook for 1 to 2 minutes. Stir in fish sauce, coconut sugar or brown sugar, tamari or soy sauce, TABASCO® Green Sauce, TABASCO® Sriracha Sauce, and lime juice.
- Spoon tofu mixture into lettuce leaves. Top each lettuce wrap with radish, tomatoes, cucumber, cilantro, mint, bell pepper, and avocado. Serve with lime wedges and TABASCO® Sriracha Sauce.
Notes
*You can crush cashews using a mortar and pestle or a plastic bag and rolling pin.
