Caramelized Tofu Lettuce Cups
Drawing inspiration from contributor Myo Quinn's Caramelized Beef, this easy tofu recipe bursts with flavor and is an ideal choice for even those who may be hesitant about tofu. The lettuce cups offer a delightful combination of sweetness, sourness, and saltiness, making them perfect for experimentation with various accompaniments.While cilantro and peanuts make a fantastic pairing, you can also consider adding scallions and toasted sesame seeds for a delightful twist. For added substance, incorporate crunchy raw vegetables like cucumbers, bell peppers, celery, and carrots, and if you crave some heat, a drizzle of chili oil is essential. Should you prefer a heartier option to lettuce, a generous spoonful of rice complements the dish wonderfully.Pressing the tofu can be beneficial but is not mandatory. If you choose to skip this step, ensure you dry the tofu thoroughly, and expect slightly longer cooking times to allow the excess moisture to evaporate. Don't fret if your tofu sticks to the skillet; a desirable crust will eventually form. To maneuver around stubborn tofu pieces, use your spatula upside down and gently press the edge between the tofu and the skillet.
Ingredients
- 1 (14-oz.) block firm tofu, drained
- 1/4 c. reduced-sodium soy sauce
- 3 tbsp. packed dark brown sugar
- 2 tbsp. unseasoned rice vinegar
- 1 tsp. toasted sesame oil
- 1/2 tsp. red pepper flakes
- 1/2 tsp. fish sauce (optional)
- 2 tbsp. vegetable oil
- 1" fresh ginger, minced
- 2 cloves garlic, minced
- Butterhead or romaine lettuce, leaves separated, for serving
- Cilantro leaves, for serving
- Chopped roasted peanuts, for serving
- Lime wedges, for serving
Instructions
- Wrap tofu in a clean kitchen towel or paper towels and place on a cutting board. Place a heavy flat object on top of tofu (like a skillet or baking sheet) and weigh it down with cans or another skillet. Let tofu drain for at least 15 minutes, and up to 45 minutes.
- Crumble tofu into a medium bowl using your fingers. The biggest pieces should be about the size of a pea.
- In another medium bowl, whisk together soy sauce, sugar, vinegar, sesame oil, red pepper flakes, and fish sauce, if using. (It’s OK if the sugar doesn’t dissolve completely; it will once added to the pan.)
- In a large cast-iron skillet or nonstick pan over medium-high heat, heat vegetable oil until shimmering. Add tofu, shake into an even layer, and let cook undisturbed until deeply golden on the bottom, about 5 minutes.
- Stir the tofu and continue to cook, stirring occasionally, until the tofu is crispy and golden throughout, about 4 minutes more. Add ginger and garlic and cook until fragrant, about 1 minute.
- Add soy mixture to pan and cook, stirring occasionally, until no liquid remains, about 3 minutes more.
- Add heaping spoonfuls of tofu mixture to the center of each lettuce leaf. Top with cilantro leaves, peanuts, and a squeeze of lime before serving.
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