Spicy Tofu Lettuce Wraps (V)
- 1 16-ounce package super-firm tofu
- 1 13.5-ounce can of coconut milk, shaken
- Juice of 1 lime
- 2 tablespoons Thai & True Hot Chili Oil, divided
- 1 teaspoon agave
- Big pinch of salt
- 2 tablespoons neutral oil
- 1 head of butter lettuce
- 1 cup carrot, shredded
- 1 cup bean sprouts
- 3 or 4 radishes, sliced
- 1 bunch of cilantro
- ½ cup roasted and salted peanuts, chopped
- Drain the block of tofu and place it between two absorbent towels. Set a heavy pan on top of the tofu and let it sit for 15 minutes to press the water out.
- Meanwhile, make the marinade by combining the coconut milk, lime juice, 1 tablespoon Thai & True Hot Chili Oil, agave, and salt in a bowl. Whisk to smooth out any clumps.
- Slice the tofu into ½-inch cubes and place in a shallow dish or a zip top bag. Pour half of the marinade over the tofu and let it sit in the fridge for as long as possible, at least an hour. Set the reserved marinade aside.
- Heat the neutral oil in a large skillet over medium-high heat. Using a slotted spoon, transfer the marinated tofu to the hot skillet and cook the tofu until lightly browned and crispy, about 7 to 8 minutes on the first side and 2 to 3 minutes on the other sides. If you get excess marinade in the skillet, carefully drain it and then return the skillet to the heat.
- When done, transfer the tofu to a bowl and toss with another tablespoon of Thai & True Hot Chili Oil.
- Peel the leaves from the head of butter lettuce and arrange on a serving platter or divide between individual plates. Top each leaf with a few pieces of tofu, shredded carrot, bean sprouts, radish, cilantro, and peanuts. Drizzle the lettuce wraps with reserved coconut lime marinade, if desired.