Crispy Tofu Lettuce Cups

Yields 3-4 servings

Crispy, breaded tofu paired with a delicious sauce is totally unmatched. Whether they’re simply dipped on their own or used as a component in a dish, they are the perfect vehicle for your favorite sauce with a fairly neutral flavor profile, yet adding a light, fluffy texture with a crunchy breadcrumb shell. For these lettuce cups, we paired crispy tofu cubes with our Mango Jalapeño Dressing, along with ultra-quick pickled red onions. Although this dish may seem light, it’s very satisfying and filling, without making you feel gross after! A win-win!

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Assembly

Step 1
Line a tray or plate with a clean tea towel. Place tofu cubes on top in a single layer, then cover with another tea towel and tray. Place something heavy on top (ie. A few cans of beans or tomato sauce), and press for about 10-15 minutes.

Step 2
Meanwhile, combine red onion, lime juice, salt, sugar, and vinegar in a small bowl. Set aside to quick-pickle while you prepare the rest of the dish.

Step 3
Fill a medium cast-iron skillet with about ½ inch oil. Heat over medium.

Step 4
Once tofu is done pressing, season with salt on all sides. Set up three dishes for breading: one with cornstarch, cumin, paprika, garlic powder, salt, and pepper; one with egg, salt, and pepper - beaten; one with panko and both sesame seeds. Coat tofu cubes in cornstarch mixture, shaking off any excess. Coat in the egg, letting excess drip off, then coat in panko and sesame seed mixture.

Step 5
Fry breaded tofu cubes on all sides until golden brown. Remove from oil and place onto a tray fitted with a wire rack. Finish with salt.

Step 6
To assemble: Lay out lettuce leaves and fill with tomatoes, sliced avocado, crispy tofu, and pickled red onion. Drizzle Mango Jalapeño Dressing on top and garnish with cilantro and green onion. Enjoy!

Note:
If you want to make this vegan, you can use plant-based milk instead of egg.

Ingredients

1 block Extra-firm tofu, drained, 1-inch cubes

½ of a  Small red onion, thinly sliced

Juice of ½ a Lime

Heavy pinch Salt and white sugar

1 tsp Vinegar of your choice

2 heaping tbsp Cornstarch

½ tsp Cumin

¼ tsp Paprika

1 tsp Garlic powder

1 Egg (see note)

¾ cup Panko breadcrumbs

½ tbsp Black sesame seeds

1.5 tbsp White sesame seeds

Neutral oil, for frying

1 head Butter lettuce

1-2 Avocado, thinly sliced

½ pint Grape tomatoes, cut into 8

Mango Jalapeño Dressing

Cilantro, roughly chopped

Green onion, thinly sliced

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