Tag Archives: tofu

Thai Spiced Tofu Lettuce Cups

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While wandering in Whole Foods one day, I came across this marinated, ready-to-cook tofu that looked delicious and I really wanted to try it in pad thai, but when I got home, I put it in the fridge, and it became lost in the cheese drawer and almost forgotten until just before it expired!

Wanting to make a quick, light meal, I decided to chop it up, cook it with some mushrooms and put it in some leftover lettuce I needed to use up. I also had some carrots and zucchini floating around in the fridge, as well as a half bottle peanut sauce, and a handful of dry roasted peanuts, and it turned out to be an instant dinner hit!

I would really try to seek out the marinated tofu for this, but if it isn’t available, drain a package of firm tofu, and marinade it for a few hours in peanut sauce.

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  • 1  8oz. package Thai-spiced tofu, chopped
  • 3.5 oz. oyster mushrooms, sliced
  • 3.5 oz. shitake mushrooms, sliced
  • 1 medium carrot, finely diced
  • 1 medium zucchini, finely diced
  • 3 green onions, 1/4 inch sliced
  • 2 cloves minced garlic
  • 3 tbsp sesame oil
  • 3 tbsp peanut sauce, plus extra for serving ( I use San-J Gluten Free)
  • 1/4 cup dry roasted peanuts, chopped
  • 1 head Bibb or butter lettuce

In a large skillet or wok, heat 2 tbsp sesame oil over medium-high heat. Add tofu and cook and stir until slightly browned on all sides. Remove tofu from skillet and set aside.

Add 1 tbsp sesame oil to skillet and stir in zucchini and carrots. Cook until softened, about 5 minutes. Add garlic and mushrooms. Continue to cook and stir for 5 minutes more.

Return tofu back to skillet and stir in green onions. Add peanut sauce and stir to coat. Remove from heat and allow to cool slightly. Sprinkle with chopped peanuts.

To serve, place a few heaping tablespoons into a leaf of lettuce and drizzle with extra peanut sauce, if desired.

Pad Thai With Tofu

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My son and I have found a food addiction at Mama Fu’s Asian House (and if you haven’t eaten there, you don’t know what you’re missing!). I had no idea how to even begin making this, so with help of Alton Brown and the recipe on the back of the box of rice noodles, I came up with this recipe that I was lucky to even get one serving of since my son devoured the entire plate, minus my portion! Next time, I think I’ll make this with a half a pound of shrimp, or marinaded chicken and serve with some spring rolls to see if I can stretch it a little further!

  • 8 oz super firm tofu, cubed
  • 1 cup low sodium soy sauce
  • 1 tsp five spice powder
  • 1/2 tsp sesame oil
  • 8 oz package rice noodles
  • 1/2 cup carrots, cut into matchsticks or ribbons
  • 3 green onions, finely chopped
  • 2 cloves minced garlic
  • 1 cup bean sprouts
  • 2 eggs, lightly beaten
  • 2 tbsp canola oil
  • 3 tbsp lemon juice
  • 3 tbsp fish sauce
  • 3 tbsp sugar
  • 1 tbsp rice vinegar
  • 1/4 tsp sriracha
  • crushed peanuts
  • lime wedges
  • 5 green onions, sliced an inch long

Prepare the tofu: Drain liquid from the tofu. Place in a colander, cover with foil or parchment paper. Place two cans ( I used 2 19 oz soup cans) on top of the tofu and allow to drain for 15 minutes to press out excess liquid. While tofu is draining, in a small mixing bowl combine soy sauce, five spice powder, and sesame oil. Pat tofu with paper towels, and place in the marinade. Let stand in the refrigerator for 30 minutes.

When tofu is done marinading, drain off marinade and set aside. Place rice noodles in a bowl of hot water, completely covering noodles and let stand for at least 10 minutes. While noodles soak, prepare the sauce. In another small mixing bowl, combine lemon juice, fish sauce, sugar, rice vinegar, and sriracha, set aside.

Heat a wok over high heat. While wok is heating up, gather all ingredients, as well as a bowl to place cooked tofu in, and a serving plate for the finished Pad Thai, and have them within reach of the stove, as you will need to work quickly to keep your Pad Thai from burning!

Add oil to the wok. While hot, add tofu, and cook and stir until tofu is slightly browned, about 2 minutes. Remove tofu from the wok and set aside. Next, add green onion, carrots, and garlic and cook, stirring continuously, about 5 minutes. Pour in eggs, and allow eggs to firm up before stirring, but don’t stir too soon, or you won’t have those nice chucks of scrambled egg in the Pad Thai. Then add sauce, rice noodles, and bean sprouts. Cook and stir about 2 minutes before returning tofu to the wok to reheat. Leave the Pad Thai on the stove just long enough to get the tofu stirred in, then remove to a serving dish. Serve with lime wedges, and top with sliced green onions and crushed peanuts. Enjoy!