Creamy Green Curry Tofu Lettuce Wraps

🥘 Ingredients

• baby lettuce
  2
• cooking oil
  1 tsp
• crispy fried onions
  2 unit
• edamame
  8 oz
• green curry paste
  2 tbsp
• lime
  2
• pepper
• radishes
  6
• rice wine vinegar
  3.333 tbsp
• salt
• sour cream
  3 tbsp
• sugar
  1 tsp, ¾ tsp
• sweet thai chili
  2 oz
• tofu
  2 carter
• water
  2 tbsp

🍳 Cookware

• large

1. 

   1

   Wash and dry all produce. Zest and quarter lime (use zest from half the lime). Trim and thinly slice radishes into rounds. Trim and discard root end from baby lettuce ; separate leaves. In a small bowl, mix together sweet thai chili , sour cream , half the green curry paste , water , sugar , and juice from half the lime (use all the green curry paste, 4 TBSP water, and 2 tsp sugar for 4 servings).

   lime: 2, radishes: 6, baby lettuce: 2, sweet thai chili: 2 oz, sour cream: 3 tbsp, green curry paste: 2 tbsp, water: 2 tbsp, sugar: ¾ tsp
2. 

   2

   In a second small bowl, combine the sliced radishes, lime zest, rice wine vinegar , sugar , juice from one lime wedge, and a pinch of salt and pepper (use 2 tsp sugar and juice from two lime cubes for 4 servings). Set aside to pickle, stirring occasionally.

   rice wine vinegar: 3.333 tbsp, sugar: 1 tsp, salt, pepper
3. 

   3

   Open package of tofu and drain off any excess liquid. Heat cooking oil in a large pan over medium-high heat. Add tofu and edamame to the pan; season with a pinch of salt and pepper. Cook, stirring, until tofu is crispy and browned, ⏱️ 5 minutes . Remove from heat and stir in the creamy curry sauce (from step 1), and toss to coat.

   tofu: 2 carter, cooking oil: 1 tsp, edamame: 8 oz
4. 

   4

   Divide lettuce leaves between plates. Fill with green curry tofu. Top with pickled radishes (drain first) and crispy fried onions . Serve with remaining lime wedges on the side.

   crispy fried onions: 2 unit