Creamy Green Curry Tofu Lettuce Wraps

🥘 Ingredients

• baby lettuce
  2 c
• black pepper
  ¼ tsp
• cooking oil
  1 tbsp
• crispy fried onions
  ¼ cup
• edamame
  ½ cup
• green curry paste
  1 tbsp
• radishes
  4 pieces
• rice wine vinegar
  2 tbsp
• salt
  ½ tsp
• sour cream
  ½ cup
• sugar
  1 tsp
• sweet thai chili sauce
  2 tbsp
• tofu
  12 oz

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a small bowl, combine radishes , lime zest, rice wine vinegar , sugar , juice from one lime wedge, and a pinch of salt and black pepper . Set aside to pickle, stirring occasionally.

   radishes: 4 pieces, rice wine vinegar: 2 tbsp, sugar: 1 tsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Drain and cube tofu . Heat cooking oil in a large pan over medium-high heat. Add tofu and cook until golden on all sides ⏱️ 5 minutes . Remove tofu and set aside.

   tofu: 12 oz, cooking oil: 1 tbsp
4. 

   4

   In a medium bowl, whisk together sour cream , green curry paste , sweet thai chili sauce , and juice from remaining lime wedges. Return tofu to pan, add edamame , and pour in curry sauce. Stir to coat and heat through ⏱️ 3 minutes .

   sour cream: ½ cup, green curry paste: 1 tbsp, sweet thai chili sauce: 2 tbsp, edamame: ½ cup
5. 5

   Divide baby lettuce between plates. Fill with green curry tofu mixture. Top with pickled radishes (draining first) and crispy fried onions . Serve with any remaining lime wedges on the side.

   baby lettuce: 2 c, crispy fried onions: ¼ cup