Tofu Noodle Lettuce Cups
with Sesame Peanuts
Refreshing lettuce cups, stuffed with sweet, saucy tofu and crunchy, candied sesame peanuts, are the perfect weeknight supper. Glass noodles are made from the starch in sweet potatoes. They have a smooth, bouncy texture and relatively neutral flavor to complement the bold flavors and textures in this balanced, satisfying meal.
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INGREDIENTS
- 1/4 cup peanuts
- 1 tbsp mirin
- 1 tsp turbinado sugar
- 1 tbsp tuxedo sesame seeds
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 3 garlic cloves, peeled and minced
- 1 scallion, thinly sliced and green and white parts separated (divided)
- 3.5 oz sweet potato glass noodles, broken in half
- 6 tbsp Thai peanut sauce
- 4 tsp low-sodium tamari
- 1 tbsp seasoned rice vinegar
- 1 head Roma crunch lettuce, trimmed and leaves separated
- 1 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Bring salted water to a boil in medium saucepan. Add noodles and cook until al dente, 5 to 7 minutes. Drain noodles and rinse under cold water to stop cooking process; set aside.
Meanwhile, toast peanuts in large nonstick skillet over medium heat, stirring constantly, until beginning to brown, 2 to 3 minutes. Add just 1 tbsp mirin, sugar, and a pinch of salt and continue stirring until peanuts are sticky, about 1 minute. Stir in sesame seeds until peanuts are coated, about 1 minute. Transfer to plate and set aside to cool. Wipe skillet clean.
Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add tofu and cook until crispy, 5 to 7 minutes. Stir in garlic and scallion whites and cook until fragrant, 2 to 3 minutes. Off heat, add cooked noodles, peanut sauce, tamari, and vinegar and stir to coat.
Arrange lettuce on serving plates and top with tofu and noodle mixture. Sprinkle with sesame peanuts and scallion greens. Tuck in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also cook tofu in air-fryer at 400°F for 8 to 10 minutes.
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Almond Butter Tofu Bowls with Gai Lan & Sticky Rice
Cajun Tofu with Creamed Spinach & Pickled Cauliflower
