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Vegan Thai Lettuce Cups with Peanut Sauce


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Vegan Thai Lettuce Cups with Peanut Sauce


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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 were born and raised in Barcelona, Spain and now live in a small town on the East Coast of the United States ( I know what you're thinking.... why??? we will go ahead and say it, we blame our husbansd for that one). �Our parents are Lebanese - Syrian Jews . Our mom cooked the best, most flavorful, comforting home cooked meals you could ever imagine. Moving away from that, now that was a challenge.

So we decided to bring a piece of it here with us and shareit with everyone. �After all, what better way to make new friends and share our culture that through food. �Which brings us to how we started our blog May I Have That Recipe? �from our passion for food, our love for people and our need to share both.�

The ingredients, the flavors and the stories behind our recipes might change, but we can guarantee one thing: like our friends, you won't leave our home without asking: May I Have That Recipe?�


Vicky and Ruth





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.

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