Lettuce Cups With Tofu And Cashews Recipes

Steps:

• Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator.
• In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils. Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and saute for 15 minutes more.
• In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil. Taste and adjust the seasoning, if necessary.
• To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce. For more heat, add a few drops of hot sauce.

Steps:

• Separate the leaves to make "cups". Wash and pat dry.
• Make Chile-Garlic Dipping Sauce.
• Place cornstarch in a small bowl.
• Gradually whisk the chile puree with garlic and 1/4 cup of the dipping sauce. Set aside. Reserve the remaining sauce for serving.
• Heat a wok or large skillet over medium-high heat. Add oil and tilt pan to coat it evenly.
• Add ginger and garlic; stir-fry until fragrant (~30 sec).
• Add mushrooms and tofu; stir-fry for 2 minute
• Add carrot, apple, and water chestnuts; stir-fry for 30 sec.
• Add the dipping sauce-cornstarch mixture. Cook, stirring, until vegetables are heated through and sauce has thickened (~2 min).
• Add cashews, sesame oil, and scallions; toss to combine.
• To assemple cups: Spoon about 2 Tbsp of filling into each lettuce cup.
• Serve with the remaining dipping sauce.