Naturally “cuppy” lettuce such as Bibb, Boston, and butter varieties are natural holders for a rich, spiced filling. Here, ground tofu stands in for traditional chicken or beef, creating a lighter, brighter plant-based dish.
For heartier fare, cook a pot of short-grain brown rice and serve alongside the fragrant tofu filling.
1 Tbsp (15 mL) coconut oil
1 – 12 oz (350 g) package extra-firm tofu, finely crumbled
2 Tbsp (30 mL) Thai green curry paste
1 tsp (5 mL) dark soy sauce or tamari
1/3 cup (80 mL) finely chopped fresh cilantro, plus more to garnish
1 Tbsp (15 mL) lime juice, plus more for serving
1 ripe mango, peeled, cored, cut into matchsticks
1 cucumber, peeled, seeded, diced
1/2 cup (125 mL) fresh or frozen defrosted peas
1 head butter, Bibb, or Boston lettuce, leaves separated
In large, high-sided skillet, heat oil over medium. Add tofu and cook until beginning to brown, about 8 to 10 minutes. Stir in green curry paste (if green curry paste is very thick, thin with a splash of water to incorporate more easily) and soy sauce or tamari. Cook tofu with curry paste for 1 to 2 minutes, until fragrant. Remove from heat and stir in cilantro and lime juice. Go on to assemble cups of warm or chilled tofu mixture for cold lettuce cups.
To serve, add tofu mixture, mango, cucumber, peas, and cilantro to lettuce cups, and season with an additional squeeze of lime juice.