ThaiEasy · Hot
Chili-Lime Tofu Lettuce Cups
Firm tofu crumbles into the wok with soy sauce and cayenne, picking up a light crust and plenty of savory depth before carrot and cilantro fold in for freshness and color. Spooned into cool lettuce cups and squeezed with lime, each one is a neat little parcel of contrasting textures — warm and crisp, spicy and bright.
Prep
20 min
Cook
12 min
Total
32 min
Method
Prep Tofu
1
Press the tofu for 10 minutes between clean towels to remove excess moisture. Cut into 1-inch cubes and pat dry.
Make Chili-Lime Sauce
2
In a small bowl, whisk together lime juice, soy sauce, honey, white vinegar, and cayenne until well combined. Set aside.
Prep Aromatics and Vegetables
3
Mince the garlic and grate the fresh ginger. Dice the red bell pepper into small strips. Shred the carrot using a box grater.
Cook Tofu
4
Heat coconut oil in a wok or large skillet over medium-high heat until shimmering. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
5
6
Add bell pepper and carrot. Stir-fry 2 minutes until slightly tender but still crunchy.
Assemble Lettuce Cups
8
Separate the butter lettuce into individual cup-shaped leaves. Arrange on a serving platter.
9
Spoon the warm tofu mixture into each lettuce cup. Top with fresh cilantro and serve immediately.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
232
per serving
Source of protein · 12gLow sugar · 12g
Protein
12g
Carbs
22g
Fat
13g
Sat. fat
9g
Fiber
6g
Sugar
12g
Sodium
638mg
Dairy FreeVeganVegetarianHeart HealthyLow CholesterolAnti InflammatoryHigh ProteinLow CalorieBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Runoff
0.05g P
firm tofu drives 63% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
6
Sour
1
Bitter
4
Spicy
Textures
CrispyTenderFreshCrunchy
Aromas
HerbalCitrusPungentSpicy
Kitchen Equipment
Primary Tool
WokCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Heat coconut oil until shimmering before adding ingredients. Stir-fry at medium-high heat for proper caramelization and to achieve golden sear on tofu cubes.
Cross Contamination
Use separate cutting boards for raw tofu and fresh vegetables to prevent cross-contact between proteins and produce.
Handling
Press tofu firmly between clean towels for 10 minutes. Use dry hands and utensils when handling pressed tofu to ensure proper searing.
Storage
Refrigerate leftover tofu filling separately from lettuce cups within 2 hours. Store in airtight container for up to 3 days. Reheat thoroughly until steaming hot before consuming.
Allergen Warning
This dish contains soy sauce. For severe soy allergies, substitute with tamari or coconut aminos. Verify all ingredients are certified allergen-free.
High Risk Popculation
Immunocompromised individuals should ensure tofu is cooked to internal temperature of 165°F. Avoid serving raw garlic if concerns about bacterial contamination exist.
Equipment Safety
Coconut oil has high smoke point but monitor for excessive smoking. Do not leave hot wok unattended. Allow oil to cool before cleaning wok.
Pro Tips
Technique
Press that tofu well, na krap! Ten minutes between clean towels makes all the difference — dry tofu equals crispy sear, not soggy disappointment. Press like you mean it!
Equipment
A ripping hot wok or large skillet is essential here. The shimmer of coconut oil tells you it's ready — if it smokes, we've gone too far! High heat gives you that beautiful golden crust.
Substitution
No butter lettuce? Baby romaine or even tender Napa cabbage leaves work beautifully for cups. And if limes are playing hard to get, lemon juice makes a fine substitute — still tangy, still bright!
From the chef
Na krap! These little cups remind me of the night markets in Chiang Mai — where my grandmother taught me that the BEST dishes are the ones you can hold in your hand and eat in two bites. The beauty here is that zingy lime cutting through the chili heat, all wrapped in that cool, crisp lettuce. Your guests will think you spent hours in the kitchen, but na krap — this comes together in just over thirty minutes!
TagsThaiSpicyTofuStir FryFreshQuickWeeknight Dinner
AllergensSoySulfites
Source: generated · May 30, 2026