Spicy Smoked Tofu Lettuce Cups

Crumbled smoked tofu is a brilliant starting point for many vegan dishes – it has a great texture for scrambles, stir-fries and salads and the smoky flavour adds a depth that can sometimes be  lacking in vegan food. Add some aromatics, some Asian veg and this great combination of Chinese flavours and you have a winning meat-free main course in under 30 minutes.


Serves 2

2 tbsp vegetable oil

1 tbsp sesame oil

1 onion, peeled and diced

4 garlic cloves, peeled and crushed

250g baby corn, thickly sliced

250g Portobello mushrooms, diced

2 tbsp Shaoxing rice wine

400g smoked tofu, crumbled

80g water chestnuts, roughly chopped

3 tbsp soy sauce

2 tbsp sriracha chilli sauce

1 tbsp rice vinegar

2 large handfuls of beansprouts

Large handful of coriander, roughly chopped

To serve

2 iceberg or round lettuce leaves, or 4 little gem leaves

1 red chilli, deseeded if you want a milder hit, finely sliced

Handful of crispy fried onions


1Place a large, non-stick wok over a high heat. When smoking hot, add the oils, then the onion and stir-fry for 1–2 minutes. Add the garlic and baby corn and stir-fry for 1–2 minutes. Add the mushrooms and rice wine and stir-fry for another 2 minutes.

2Sprinkle the tofu into the pan and stir in the water chestnuts. Add the soy sauce, sriracha and rice vinegar and stir-fry for 1–2 minutes before adding the beansprouts. Stir-fry for a further minute, remove from the heat, then stir in the coriander.

3Serve the tofu mixture in bowls with the lettuce leaves on the side. Sprinkle with the red chilli and crispy onions before serving.

Chef’s tip

Don’t put the tofu mixture into the lettuce cups too soon or the leaves will become too soggy to lift to your mouth.

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