Cookwith

Name: Thai Lemongrass Tofu Lettuce Wraps with Chili-Lime Dipping Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 100g extra-firm tofu, pressed and cut into 1/2-inch cubes; 1 stalk lemongrass, tender inner part finely minced; 1 clove garlic, minced; 1 small shallot, minced; 1 tablespoon fresh lime juice; 1 teaspoon lime zest; 1 teaspoon coconut aminos; 1/2 teaspoon ground white pepper; 1/2 tablespoon avocado oil (or neutral oil); 3 large leaves butter lettuce or little gem lettuce, washed and dried; 1/4 cup shredded carrot; 2 tablespoons fresh mint leaves; 2 tablespoons fresh Thai basil leaves; 1 tablespoon roasted unsalted peanuts, chopped (optional, for garnish); Lime wedges, for serving; For the Chili-Lime Dipping Sauce:; 1 tablespoon fresh lime juice; 1 teaspoon coconut aminos; 1/2 teaspoon maple syrup or keto-friendly sweetener; 1 small Thai red chili, finely sliced (or 1/2 teaspoon chili flakes); 1 tablespoon water

Thai Lemongrass Tofu Lettuce Wraps with Chili-Lime Dipping Sauce

TenderBanana4064

These Thai Lemongrass Tofu Lettuce Wraps are a refreshing and vibrant vegan keto dish, perfect for a California summer evening. The tofu is infused with citrusy lemongrass, aromatic garlic, and lime, then pan-seared for a golden, crisp texture. Nestled in cool lettuce cups with crunchy carrot, fresh mint, and Thai basil, each bite bursts with flavor and fragrance. A tangy, spicy chili-lime sauce brings everything together, making this dish both light and intensely satisfying. Garnish with extra herbs and lime for an aromatic, zesty finish.

Ingredients

Instructions

In a bowl, combine the minced lemongrass, garlic, shallot, lime juice, lime zest, coconut aminos, and white pepper. Add the tofu cubes and gently toss to coat. Let marinate for at least 10 minutes (up to 20 for more flavor).
Meanwhile, prepare the chili-lime dipping sauce: In a small bowl, whisk together the lime juice, coconut aminos, maple syrup (or keto sweetener), sliced chili, and water. Set aside.
Heat the avocado oil in a nonstick or cast-iron skillet over medium-high heat. Remove tofu from marinade (reserve excess marinade) and add to the pan in a single layer. Sear for 2-3 minutes on each side until golden and crisp. Pour in any reserved marinade during the last minute and let it bubble and coat the tofu.
Arrange lettuce leaves on a plate. Fill each with seared tofu, shredded carrot, mint, and Thai basil.
Garnish wraps with chopped peanuts (if using), extra herbs, and a squeeze of fresh lime. Serve immediately with the chili-lime dipping sauce on the side.