Entrees/ Vegan

Delicious Asian Tofu Lettuce Cups (vegan)

Happy Monday, yall! I simply can’t help but post about another incredible Sunbasket meal we had this weekend…these Tofu Lettuce Cups were INSANE! Filled with red bell pepper, onion, tomato, cilantro, scallions, sesame seeds, five spice tofu, and an incredible hoisin sauce made with almond butter. This meal was a total winner!

This Southeast Asian-inspired Sunbasket dish is a healthier alternative to your typical chinese takeout…made with only whole foods and simple ingredients! After eating heavy during the weekend this meal was very refreshing and light for an easy Sunday night supper. Start to finish, this took only 10 minutes! Perfect for me because literally all I wanted to do was melt into my couch Sunday evening after a fun weekend in Charlotte and travelling home – and not move until I had to. So 10 minutes was the perfect amount of cooking where I didn’t want to throw in the towel and just call for take-out (this was WAY better than any takeout too).


Tofu Lettuce Cups (veg)

  • Author: Sunbasket
  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 large servings 1x


This meal from the incredible Sunbasket meal-delivery company can easily be recreated at home! The perfect healthier alternative to Chinese takeout.



  • 1 yellow onion
  • Fresh ginger
  • Peeled fresh garlic
  • ยฝ pound Hodo Soy five-spice braised tofu
  • 3 tablespoons walnuts
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 tablespoon sambal oelek (optional)
  • 1 head baby iceberg lettuce
  • 1 red bell pepper
  • 3 scallions
  • Fresh cilantro
  • 1 tablespoon sesame seeds
  • Sun Basket hoisin (pumpkin puree – prunes – coconut aminos – almond butter – molasses – sesame oil – coconut vinegar – granulated garlic – salt)


  1. Prep the ingredients for the tofu. Peel and coarsely chop enough yellow onion to measure 1ยฝ cups. Grate or peel and finely chop enough ginger to measure 1 teaspoon. Finely chop, press, or grate enough garlic to measure 1 teaspoon. Break the tofu into ยฝ-inch pieces. Coarsely chop the walnuts.
  2. Cook the tofu: In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, ginger, garlic, and tomato paste, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the tofu, walnuts, vegetable broth, and as much sambal oelek as you like. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. While the tofu cooks, prepare the lettuce cups and garnishes.
  3. Prep the lettuce cups and garnishes: Trim the root end from the iceberg lettuce; separate the leaves. Remove the stem, ribs, and seeds from the bell pepper. Coarsely chop the bell pepper. Trim the root ends from the scallions; thinly slice the scallions. Coarsely chop the cilantro.
  4. Serve: Transfer the lettuce leaves to individual plates and top with the tofu mixture. Garnish with the bell pepper, scallions, cilantro, sesame seeds, and as much hoisin as you like and serve.

  • Cuisine: Vegetarian


This came with a healthier hoisin sauce made with pumpkin puree, almond butter, sesame oil, molasses, prunes, coconut aminos, coconut vinegar, garlic, and salt. SO simple! No table sugar, no unnecessary ingredients.

Try Sunbasket yourself: 

Head over to www.sunbasket.com to sign up today! I couldn’t recommend it enough!

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