Asian Inspired Crispy Tofu Lettuce Cups

A big thanks to our friend Polly Markus (AKA Miss Polly’s Kitchen) for creating this great recipe for us.

Serves: 4-6
  • 1 cup brown rice
  • 2 large avocados
  • 1 lime leaf – very finely diced
  • 1 large spring onion – finely sliced
  • 1 green chilli – thinly sliced
  • Juice of 1 lemon
  • ¼ cucumber – thinly sliced
  • ½ punnet cherry tomatoes – sliced
  • 1 large carrot – cut into matchsticks
  • 3 radishes – chopped
  • 1 iceberg lettuce
  • 1 cup mint leaves & coriander leaves
  • 2x 300g firm tofu
  • 2 large lime leaves – finely chopped
  • 1 cup panko crumbs
  • 2 eggs – whisked
  • ½ cup corn flour


  • Juice of half an orange
  • Juice of 1 lemon
  • 3 tbsp coconut aminos
  • 1 tbsp sugar
  • Chilli (finely sided)
  1. Get the rice cooking. Then set aside in a serving bowl.
  2. Mash the avocado in a bowl, mix it with the lime leaf, lemon juice & green chilli. Season with S & P.
  3. Slice the cucumber, carrot, tomatoes and radishes and put onto a platter. Place the iceberg lettuce leaves onto the platter as well as the herbs.
  4. Whisk the dressing ingredients together and set aside in a bowl.
  5. Now, onto the tofu, slice the blocks into roughly 1cm thick slices. Pat dry with paper towels.
  6. Mix the panko and lime leaf together in a bowl.
  7. Dip the tofu pieces into the cornflour, then the egg wash and then pat it firmly into the panko mix. Set aside on a plate.
  8. In a non-stick pan on a medium/high heatadd a good glug of oil coating the bottom of the pan. Fry the tofu in batches until crispy on both sides.
  9. Serve everything on a large platter and let your guests help themselves. Grab a lettuce cup, add a couple of spoonfuls of rice, then the tofu, add lots of herbs and all of the chopped vegetables. Top it with a big spoonful of guac and then drizzle lots of the citrus dressing over the top.
Tofu recipes