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Tofu larb lettuce cups

Serves: 4
Prep: 10
Cook: 10


    • 400g firm tofu (drained and crumbled)
    • 1 1/2 tbsp lime juice
    • 2 garlic cloves (minced)
    • 1 1/2 tbsp reduced salt soy sauce
    • 1 tbsp vegetable oil
    • 1 small red onion (thinly sliced)
    • 1 cup halved cherry tomatoes
    • 1/4 cup chopped mint leaves
    • 1/4 cup chopped coriander
    • 8 large lettuce leaves (butter lettuce or iceberg)


    • 1 tbsp honey
    • 1 tbsp lime juice
    • 1 tbsp reduced salt soy sauce

    Optional garnish:

    • crushed roasted peanuts
    • shaved cucumber


    1. In a bowl, combine firm tofu, lime juice, garlic cloves, and reduced salt soy sauce. Set aside to marinate for 5 minutes.
    2. Heat vegetable oil in a large pan over medium heat. Add the marinated tofu and cook for 5–7 minutes until lightly browned and heated through.
    3. Remove the pan from heat and add red onion, cherry tomatoes, mint leaves and coriander. Mix well.
    4. Make a quick dressing using lime juice, reduced salt soy sauce, honey and mix well.
    5. Spoon the tofu larb mixture into lettuce leaves.
    6. Top with roasted peanuts, shaved cucumber and drizzle with the dressing.

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