Thai Tofu Lettuce Cups

I am all for simple things for dinner as of lately as it seems like I never have a free moment to just sit.  So last week when I wanted something fast for dinner, I decided that the tofu I had in the fridge was a good option, combined with veggies I simply needed to chop. 

I have seen lettuce wraps on restaurant menus, but they almost always have pork, beef or some other sort of meat...and being vegetarian I would never try them.  But I would try and make some for myself which is exactly what I did with the tofu. 

I combined it with a sweet savory dressing and some local peppers and scallions, then simply wrapped it in lettuce I had bought at the farmer's market.  Super simple, but that is what was needed and it was delicious!  I don't know why I waited until now to try making them! 

I even made a Thai Pineapple Martini to go along with it...and if you are interested the recipe will be on my other blog, Fragrant Vanilla Cake! 

Happy Monday, and hope you all have a wonderful week, even if it may be busy. 

Thai Tofu Lettuce Cups

Serves 2

Tofu:

10 oz tofu, cut into small cubes

1 Tbsp tamari
1 Tbsp peanut oil

Dressing:

1 Tbsp tamari

1 Tbsp rice wine vinegar

1 Tbsp maple syrup

1 Tbsp peanut oil

1 tsp red pepper flakes

1 tsp fresh ginger, minced

1 garlic clove, minced

1 red bell pepper, minced

2 scallions, sliced

6 large leaves of lettuce

To make tofu, preheat oven to 475 degrees, line a sheet pan with foil, and spray with non-stick spray.  Toss tofu with tamari and peanut oil and spread out on pan.  Roast for about 15 minutes until starting to brown and remove from oven.  Whisk together dressing ingredients.  In a bowl, combine tofu, pepper and scallions and toss with dressing to coat.  To serve spoon tofu mixture into the lettuce leaves and eat taco style.