Gluten Free Sesame Tofu Lettuce Cups

Total time35 min

Prep time20 min

Cook time15 min

4.9

(14)

These lettuce cups are the kind of light, flavor-packed meal that feels restaurant-worthy but comes together in a single skillet. The tofu gets pressed, coated in cornstarch, and pan-fried until each cube is genuinely crispy — then tossed in a glossy sauce of tamari, toasted sesame oil, rice vinegar, honey, and fresh ginger that clings to every bite. Tamari stands in for soy sauce here, which is the key swap that keeps the whole dish wheat-free without sacrificing any of that deep, savory depth. Butter lettuce leaves act as the vessel, piled high with shredded carrots, cool cucumber slices, and sliced green onions for crunch and freshness in every cup. A sprinkle of sesame seeds and an optional drizzle of chili garlic sauce finish things off with just the right amount of heat. This recipe serves 4, making it a great option for a weeknight dinner or a casual spread where everyone builds their own cups at the table.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
2 tbsp cornstarch
2 tbsp neutral oil (such as avocado or canola oil)

For the sauce

3 tbsp tamari
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey or maple syrup
1 tsp fresh ginger, finely grated
1 tsp cornstarch

For serving

1 head butter lettuce, leaves separated
1 cup shredded carrots
½ english cucumber, thinly sliced into half-moons
3 green onions (green tops only), thinly sliced
1 tbsp sesame seeds
1–2 tsp chili garlic sauce (optional)

Instructions

1
Wrap the pressed tofu block in several layers of paper towels and press firmly for at least 5 minutes, or until the towels are visibly damp. Cut into 1/2-inch cubes and transfer to a bowl. Sprinkle with 2 tbsp cornstarch and toss until each cube is lightly coated.
2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, honey, grated ginger, and 1 tsp cornstarch until smooth. Set aside.

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