• Email
  • Pin It

Vegan Thai Lettuce Cups with Peanut Sauce


Contributed by:

Vegan Thai Lettuce Cups with Peanut Sauce


2 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Vegan Thai Lettuce Cups with Peanut Sauce

These Thai flavored tofu lettuce wraps use duck sauce to give a bonus of sweet tangy flavor.


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min


6-8 Servings


  • 16 ounce extra firm tofu
  • 1/2 cup Gold's Hot and Spicy Duck Sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon extra virgin olive oil
  • 2 (8-oz. packages) baby bella mushrooms, sliced
  • 1/8 teaspoon salt
  • 1/8 ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 large iceberg lettuce
  • 2 cups shredded carrots
  • 1 cup chopped cilantro
  • 3 tablespoons creamy peanut butter for the peanut sauce
  • 4 tablespoons Gold's Hot and Spicy Duck sauce for the peanut sauce
  • 2 tablespoons lime juice for the peanut sauce
  • 2 tablespoons rice vinegar for the peanut sauce
  • 2 tablespoons orange juice for the peanut sauce


Dice tofu and place it in a bowl with 1/2 cup Gold’s Hot and Spicy Duck Sauce
Mix it well so the tofu gets well coated with the sauce. Set aside and let it marinate for 15 minutes
Heat olive oil in a large skillet. Add mushrooms, salt, pepper and garlic powder and cook at medium heat for 10 minutes. Set aside
In a non stick pan, heat sesame oil. Add tofu with sauce and cook on high for 3 minutes
Reduce heat and cook at medium heat for another 7-10 minutes or until tofu is caramelized and all the sauce has been absorbed. Remove from heat and let cool
To make the sauce, combine all the ingredients and disk well until creamy
Before serving carefully separate lettuce leaves, keeping them whole.
Fill the lettuce “cups” with tofu, shredded carrots, cooked mushrooms and chopped cilantro.
Drizzle sauce on top of each lettuce cup


About May I have that recipe



Close your eyes for a second. Imagine a gigantic blender in front of you. Add a piece of Spain, a chunk of Lebanon, a splash of Israel and a hint of America. Turn it on. Blend until smooth and voila! What do you get? Identity crisis? Not quite… (ok, maybe a little bit). But mostly, you get us. Confused? Keep reading and you’ll understand.

We are two Sephardic sisters, Vicky and Ruth, returning to our roots to harvest our Mediterranean background. Inspired by the foods of our childhood, our cooking is bold and full of flavor.

Many of our recipes are infused with items you might not have considered previously: …. lemon (always fresh!), sumac, zaatar, pomegranate molasses, orange blossom and rose water, that will enhance your cooking, allow you to experience new flavors, and get a taste of the Mediterranean without ever leaving your kitchen.

Now, thanks to our new blog,http://mayihavethatrecipe.com/, you’ll gain a more expanded cooking repertoire and serve a wider palette of bold flavors bursting with flavor and color.

Our real specialty is performing recipe makeovers; we start with a recipe that appeals to us, and then we change it to make it kosher, vegetarian, or vegan. Then we change it to make it healthier. We continue developing the recipe until it is perfect and then post it for you to use. We will often transform and adapt a recipe utilizing innovative products such as chia seeds, almond milk, coconut oil, almond flour.

As we continue to build their subscriber base, you can subscribe to our blog for free and receive e-mail notifications each time a recipe is posted. We hope you will visit our site soon May I Have That Recipe;http://mayihavethatrecipe.com/






2 Responses to Vegan Thai Lettuce Cups with Peanut Sauce

  1. This interesting and nicely seasoned recipe may be the one that gets me to try tofu again.

  2. I like this recipe. I have will try this one for sure, but will use fresh garlic instead of garlic powder and since I’m not a fan of cilantro, I think I’ll pass on that ingredient. I will also add some fresh minced ginger to the mushroom mix as well. Will let you know how it comes out.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in