Crispy Chilli Tofu Lettuce Cups

Ingredients

• 🧊Extra Firm Tofu, drained and pressed400 g
• 🌽Cornstarch, for coating3 tbsp
• 🫒Extra Virgin Olive Oil2 tbsp
• 🧄Garlic, finely minced3 clove
• 🌶️Fresh Jalapeño, seeded and finely minced1
• 🧅Scallions, thinly sliced3 stalk
• 🥢Soy Sauce2 tbsp
• 🥢Rice Vinegar1 tbsp
• 🍯Honey1 tbsp
• 🥢Chili Crisp1 tbsp
• 🥬Romaine Lettuce, leaves separated1 head
• 🌿Cilantro, roughly chopped2 tbsp
• 🌻Sesame Seeds, toasted if desired1 tbsp
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground), freshly groundto taste
• 💧Wateras needed

Contains Corn, Garlic, Gluten, Onion, Peanuts, Sesame, Soy, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Press the tofu

   Wrap the Extra Firm Tofu in paper towels and press it under a plate for a few minutes so the surface stops feeling slick and wet. If liquid keeps pooling, change the towels once; dry tofu fries up with a faint squeak instead of steaming in the skillet.

   5 min
2. 2

   Cut the tofu cubes

   Slice the pressed Extra Firm Tofu into small cubes on a cutting board, keeping the motion clean and steady so the pieces stay square. Aim for pieces that look even and tidy, because mixed sizes brown at different speeds and the smallest ones can burn before the rest crisp.

   4 min
3. 3

   Season the coating

   Toss the Cornstarch, Kosher Salt, and Black Pepper together in a mixing bowl until the powder looks evenly speckled and there are no salt-heavy pockets. This dry seasoning keeps the crust balanced, and if you skip the mix the tofu can turn patchy and bland in spots.

   2 min
4. 4

   Add the tofu cubes to the mixing bowl and toss gently until every side is lightly dusted.

5. 5

   Shake off any loose starch that clings in drifts. The pieces should look dry and slightly chalky rather than gummy; if they still look wet, toss once more until the coating clings in a thin film.

   3 min
6. 6

   Slice the aromatics

   Mince the Garlic Cloves, seed and mince the Fresh Jalapeño, and slice the Scallions thinly so they cook at the same pace later. Keep the pieces small and neat; when they are even, the sauce turns glossy instead of catching in little burnt bits.

   6 min
7. 7

   Mix the sauce

   Stir the Soy Sauce, Rice Vinegar, Honey, Chili Crisp, and Water together in a small bowl until the honey disappears and the mixture looks glossy and unified. Give it a quick taste on a spoon; it should smell sharp, salty, and chilli-hot all at once, not separated into sticky or oily streaks.

   3 min
8. 8

   Separate the Romaine Lettuce leaves and rinse them if needed.

9. 9

   Shake them dry and set them aside in a loose stack. You want leaves that feel cool, crisp, and sturdy in the hand; if they stay wet, the filling will slide and the cups will tear.

   4 min
10. 10

    Set a large skillet over medium-high heat with the Extra Virgin Olive Oil and wait until it shimmers and loosens across the base. Add the coated tofu in a single layer and leave it alone for about 4 minutes until the undersides turn deep golden and release cleanly when nudged.

    8 min
11. 11

    Turn the pieces and cook for another 3 to 4 minutes until most sides are blistered and crunchy. If they stick, give them a little longer; forcing the flip too early tears off the crust.

12. 12

    Push the tofu to the edges of the skillet and add the Garlic Cloves, Fresh Jalapeño, and Scallions into the open centre. Stir them through the hot oil for about 60 to 90 seconds until the garlic smells sweet and the scallions turn glossy and bright green.

    2 min
13. 13

    Keep them moving so nothing catches. If the garlic starts to brown too fast, lift the skillet off the heat briefly and stir off the burner.

14. 14

    Glaze the tofu

    Pour the sauce into the skillet and toss everything together with a quick folding motion for about 2 minutes until the liquid bubbles, thickens, and clings to the tofu in a shiny red coat. Keep the heat at medium-high so the glaze reduces fast; if it looks thin and watery, give it another short burst until the spoon comes away lacquered.

    2 min
15. 15

    Fill the lettuce cups

    Lay the Romaine Lettuce leaves on a platter and spoon the hot tofu mixture into the centre of each one, using the rib as a natural cradle. The cups should look full but not overloaded, with glossy red tofu peeking over crisp green edges; if a leaf starts to fold, swap in a sturdier one underneath.

    4 min
16. 16

    Finish and serve

    Scatter the Cilantro and Sesame Seeds over the filled cups just before serving so the herbs stay fresh and the seeds stay toasty. Serve immediately while the tofu is still crisp against the cool lettuce, because the contrast is at its best in the first few minutes.

    1 min

Nutrition per serving