Vegan Coconut Curry Tofu Lettuce Wraps

🥘 Ingredients

• baby lettuce
  2 unit
• bell pepper
  2 unit
• cilantro
  ½ oz
• coconut milk
  2 unit
• cooking oil
  2 tsp
• curry powder
  2 tbsp
• garlic powder
  2 tsp
• lime
  2 unit
• pepper
• salt
• sugar
  2 tsp
• sweet Thai chili sauce
  2 oz
• tofu
  2 unit
• veggie stock concentrate
  2 unit

1. 

   1

   Wash and dry produce. Open and drain tofu ; press out excess water with paper towels. Halve crosswise, then stand tofu 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 (for 4 servings, zest one lime and quarter both). Roughly chop cilantro . Trim and discard root end from baby lettuce ; separate leaves.

   tofu: 2 unit, bell pepper: 2 unit, lime: 2 unit, cilantro: ½ oz, baby lettuce: 2 unit
2. 

   2

   Season tofu with salt and pepper . Heat a large drizzle of cooking oil in a large, preferably nonstick, 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 same pan. (TIP: Use more curry powder if you like a stronger flavor!) Cook, stirring occasionally, ⏱️ 1 minutes .

   salt, pepper, cooking oil: 2 tsp, garlic powder: 2 tsp, curry powder: 2 tbsp
3. 

   3

   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 (2 tsp for 4 servings). Bring to a boil, then reduce heat to medium low. Simmer until curry has thickened and bell pepper is tender, ⏱️ 6 minutes . TIP: 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.

   coconut milk: 2 unit, sweet Thai chili sauce: 2 oz, veggie stock concentrate: 2 unit, sugar: 2 tsp
4. 

   4

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