Don’t lose your cool as temperatures rise. There’s no need to sweat the details in the kitchen or the dining room when you could whip up an easy, breezy, no-cook meal in minutes.
Equal parts spicy and refreshing, each crisp bite will wake up your senses with an invigoratingly spicy, creamy almond sauce. Staying perfectly chilled with a refreshingly juicy, sweet and savory mango-tofu salad, the combination of tastes and textures can’t be beat.
Swaddled in fresh lettuce leaves, you don’t even need to break out the forks or knives. It’s a party starter, last minute meal, and relief from the heat all in one.
Thai Mango-Tofu Lettuce Cups
Equal parts spicy and refreshing, each bite of these salad cups brings the heat with a spicy, creamy almond sauce, while playing cool with a sweet mango-tofu salad, all swaddled in crisp lettuce leaves.
Thai Almond Sauce:
- ⅓ Cup Smooth Almond Butter
- 2 Tablespoons Lime Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Maple Syrup
- 2 Cloves Garlic, Minced
- 1 Tablespoon Minced Fresh Ginger
- ½ - 1 Red Thai Chili (Bird’s Eye Chili Pepper), Seeded and Minced
Mango Tofu Salad:
- 2 (8-Ounce Packages) Baked Tofu, Diced
- 2 Ripe Mangoes, Diced
- 1 ½ Cups Cherry Tomatoes, Halved
- 1 Small Shallot, Finely Diced
- ⅓ Cup Fresh Cilantro, Minced
- 1 Jalapeño, Seeded and Minced
- 3 Tablespoons Lime Juice
- ¼ Teaspoon Salt
- 1 Head Bibb, Boston, or Butter Lettuce
- ¼ Cup Sliced Almonds
- Begin by making the almond sauce. Simply toss all the ingredients into your blender or food processor and thoroughly puree, pausing to scrape down the sides with your spatula as needed to incorporate any bigger pieces stuck to the container. Adjust the spice level to taste, using more or less of the chili pepper as desired. Transfer to a shallow dish for serving, or store in an airtight container in the fridge for up to two weeks.
- The salad itself comes together just as quickly. Place all the ingredients in a large bowl and stir to combine. This can be prepared up to a day in advance, covered and stored in the fridge.
- To assemble the lettuce cups, separate the leaves from the head of lettuce and fill each one with a generous helping of the salad, drizzle with almond sauce, and top with sliced almonds. Alternatively, serve these components separately and let guests build their own. Serve with additional almond sauce on the side for drizzling or dipping.
Can’t find the right chilies? Substitute ¾ - 1 teaspoon crushed red pepper flakes instead.
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FISHER Chef's Naturals Sliced Almonds, 16 oz, Naturally Gluten Free, No Preservatives, Non-GMO
Butternut Mountain Farm Pure Vermont Maple Syrup, Grade A (Prev. Grade B), Dark Color, Robust Taste, All Natural, Easy Pour, 32 Fl Oz, 1 Qt
BARNEY Almond Butter, Bare Smooth, No Sugar No Salt, Paleo, KETO, Non-GMO, Skin-Free, 16 Ounce
Amount Per Serving: Calories: 614Total Fat: 37gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 0mgSodium: 160mgCarbohydrates: 22gFiber: 9gSugar: 15gProtein: 64g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
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6 thoughts on “Lettuce Feast”
Wow. This is fabulous. Love tofu, and your dressing is really brilliant!
[…] Lettuce Feast — BitterSweet […]
Looks SO good on another 106F day. :-)
I love every component on this one.
These look great, another summer hit recipe. Thanks!
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