---
title: Vegan Coconut Curry Tofu Lettuce Wraps
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-coconut-curry-tofu-lettuce-wraps-645125b03aca9a284c0c41ef
servings: 2
prep_time: 10 minutes
cook_time: 10 minutes
time_required: 20 minutes
difficulty: Medium
allergens:
  - Soy
  - Tree Nuts
tags:
  - Vegan
  - Calorie Smart
  - Carb Smart
  - Quick
  - Spicy
rating: 4.0
rating_count: 1500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious coconut curry sauce, with some finding it a perfect blend of sweet and spicy.
  - theme: Ease of prep
    text: Customers found this quick and easy to make, with some appreciating the tip to leave tofu undisturbed for better browning.
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/vegan-coconut-curry-tofu-lettuce-wraps.avif"
---
@bell pepper{1%cup}(diced)
@lime{2%unit}
@cilantro{½%cup}(roughly chopped)
@baby lettuce{1%head}
@tofu{12%oz}(firm, drained and pressed)
@garlic powder{½%tsp}
@curry powder{2%tsp}
@coconut milk{13.5%oz}
@sweet thai chili sauce{2%tbsp}
@veggie stock concentrate{1%unit}
@cooking oil{1%tbsp}
@sugar{1%tsp}

Wash and dry all produce. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand upright and halve vertically. Lay flat and cut into ¾-inch cubes. Core, deseed, and dice bell pepper into ¾-inch pieces. Zest and quarter lime. Roughly chop cilantro. Trim and discard root end from baby lettuce; separate leaves.

Season tofu with salt and pepper. Heat a large drizzle of cooking oil in a #large pan{} over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, ~{3%minutes}. Add bell pepper and a pinch of salt; stir to combine. Cook, stirring occasionally, until bell pepper is softened and tofu is lightly browned all over, ~{7%minutes}. Stir garlic powder and curry powder into the same pan. Cook, stirring occasionally, ~{1%minute}.

Thoroughly shake coconut milk in container before opening. Stir in coconut milk, sweet thai chili sauce, veggie stock concentrate, juice from half the lime, and sugar. Bring to a boil, then reduce heat to medium low. Simmer until curry has thickened and bell pepper is tender, ~{6%minutes}. If curry seems too thick, stir in splashes of water as needed. Taste and season with salt and more lime juice if desired. Turn off heat; stir in half the cilantro and lime zest to taste.

Fill lettuce leaves with curry and garnish with remaining cilantro. Divide lettuce wraps between plates; serve with any remaining lime wedges on the side.