Vegan Coconut Curry Tofu Lettuce Wraps

🥘 Ingredients

• baby lettuce
  1 head
• bell pepper (diced)
  1 c
• cilantro (roughly chopped)
  ½ cup
• coconut milk
  13.5 oz
• cooking oil
  1 tbsp
• curry powder
  2 tsp
• garlic powder
  ½ tsp
• lime
  2 unit
• sugar
  1 tsp
• sweet thai chili sauce
  2 tbsp
• tofu (firm, drained and pressed)
  12 oz
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pan

1. 

   1

   bell pepper lime cilantro baby lettuce tofu garlic powder curry powder coconut milk sweet thai chili sauce veggie stock concentrate cooking oil sugar

   bell pepper: 1 c (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
2. 

   2

   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.
3. 

   3

   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 .
4. 

   4

   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.
5. 5

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