Ingredients
- 8 butter lettuce leaves
- 1 pound firm tofu, crumbled
- 1 small shallot, finely diced
- 4 Thai chili, minced
- ¼ cup avocado or sunflower oil
- ¼ cup vegan fish sauce
- ¼ cup tamari
- 3 tablespoons light agave
- ½ bunch mint leaves, finely chopped
- ½ bunch cilantro, finely chopped
- ½ lime, wedged
- 1 teaspoon salt
Instructions
- In a hot saute pan, add oil, shallot, thai chili, and salt. Brown until shallot is translucent.
- Add tofu to pan. Once tofu is halfway browned, add tamari, vegan fish sauce, and agave. Allow mixture to simmer and brown for 5-7 minutes.
- On a plate, arrange lettuce leaves. Divide tofu mixture between leaves. Garnish with mint, cilantro, and lime wedges. Serve immediately.
