Thai Lettuce Wraps

Thai Lettuce (4).JPG

We’re on a Thai-food kick thanks to a fantastic crate from Raddish Kids. Travis was eager to put together this bonus recipe; he’s loving common flavors of Thai cuisine now, like soy sauce, lime juice, and cilantro.


  • 2 minced garlic cloves
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons fresh-squeezed lime juice
  • 1 tablespoon canola oil
  • 1 (1-pound) package firm tofu
  • 1/3 cup chopped fresh cilantro
  • 1 head butter lettuce
  • 1 cup shredded carrots
  1. In a large bowl, whisk together the garlic, soy sauce, rice vinegar, sesame oil, sugar, and lime juice. Set aside.Thai Lettuce (1)
  2. Heat the canola oil in a large skillet over medium heat. Crumble the tofu into the pan and cook for about 3 minutes. Add the soy sauce mixture and cook an additional 3 minutes, until the liquid is absorbed. Stir in the cilantro.Thai Lettuce (2)
  3. Place the lettuce leaves on plates, and fill each with about 2 tablespoons tofu mixture. Sprinkle evenly with the shredded carrots.

Thai Lettuce (3)


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