Bangkok Spiced Tofu Salad Cups Recipe

About this recipe

Bangkok Spiced Tofu Salad Cups are a delightful blend of Thai-inspired flavors and garden-fresh ingredients, perfect for a quick and satisfying snack. Crispy lettuce cups are filled with spiced tofu, crunchy vegetables, and a tangy lime dressing, making them a vibrant and healthy choice for busy professionals. This vegan and -free dish is packed with plant-based protein and bursts of flavors that offer both comfort and refreshment without compromising on budget or prep time. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 200 g Organic Tofu - Soy Paneer
• 1 pc (approx. 250g-500g) Lettuce Iceberg
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 kg Bell Peppers
• 250 g Cucumber
• 500g Good Life Raw Peanuts 500 G
• 200 ml Sesame Oil
• 60G Primi Piatti Red Chilli Flakes
• 50 g Asafoetida Powder
• - Coriander Powder

Instructions

1. 1. Drain the tofu and pat dry with a kitchen towel. Crumble or dice it into small pieces.
2. 2. Heat sesame oil in a pan over medium heat. Add asafoetida, tofu, soy sauce, red chili flakes, ground coriander, and maple syrup. Stir-fry for 5-7 minutes until the tofu is slightly crispy and well-coated in the spices.
3. 3. Prepare the vegetables by shredding the cabbage, julienning the bell peppers and cucumber, and roughly chopping the cilantro leaves.
4. 4. Arrange the lettuce leaves on a serving plate. Fill each leaf with a layer of shredded cabbage, bell peppers, cucumber, and the spiced tofu mixture.
5. 5. Sprinkle the chopped roasted peanuts and fresh cilantro over the salad cups. Drizzle lime juice evenly across all cups for a tangy finish.
6. 6. Serve immediately as a fresh and flavorful snack, perfect for busy professionals seeking comfort and health in one bite.