Delicious Thai tofu salad packed with crunchy veggies, tucked into endive leafs and drizzled with spicy peanut sauce. Refreshing, spicy, fresh, cool, and satisfying. A crowd-pleaser for sure.
Thai tofu salad in an endive cup makes the perfect appetizer. The lettuce choice holds up well and is prefect for a couple bites. No plate? No problem. If you’re looking to turn this into more of a meal, serve the tofu salad family style with a head of butter lettuce to make a bigger lettuce wrap with.
Thai Tofu Lettuce Cups with Spicy Peanut Drizzle
2 small heads of endive
for the tofu salad:
1 brick of firm tofu, pressed
1 large carrot, peeled and shredded
1/4 red bell pepper, thinly sliced
1/4 c cilantro, chopped
2 green onions, white and green parts thinly sliced
1/2 lime
to top:
1 jalapeño, thinly sliced (seeds removed)
1/4 c peanuts, crushed
extra cilantro, for garnish
for the spicy peanut drizzle:
1/4 c creamy peanut butter
1 T sriracha
1 T soy sauce (tamari)
1 T lime juice
2 T water
1 tsp agave
Method:
1. Preheat your oven to 400 degrees.
2. Cut tofu into thin strips, about 1/4 inch thick and 1 inch long. Place on silicon lined (or oiled) sheet pan. Bake for 25 minutes, flipping halfway through. Remove and set aside to cool.
3. Wash and dry all the endive leaves. Set aside.
4. To make the peanut drizzle, whisk together peanut butter, sriracha, soy sauce, lime juice, water, and agave. If it seems too thick, add water by the tablespoon until it reaches your desired consistency.
5. Once tofu has cooled for the most part, add it to a bowl and mix together with shredded carrot, red bell pepper, cilantro, and green onions. Squeeze one half lime over the salad and mix to combine.
6. To serve, divide tofu salad into the endive leaves. Drizzle with peanut sauce and top with crushed peanuts. Enjoy!