Coconut Curry and Papaya Lettuce Boats
Sure to put a smile on your face and impress all your dinner guests, enjoy this light, flavorful meal any spring or summer evening.
All photography by August Nyson. See all her beautiful work here
Recipe originally printed in the April '18 edition of Women's Lifestyle Magazine. Check it out at here and here
Tofu:
1 lb extra firm tofu, drained
1 tsp salt
1.)
In a large sauce pan, heat a few tablespoons of
oil over medium heat
2.)
With your hands, break up tofu into small pieces
and crumbles directly into pan
3.)
Sprinkle salt into pan and sauté tofu until most
of it is golden brown
4.)
When finished, stir into coconut curry sauce
(see below)
Coconut Curry Sauce:
2 garlic cloves, minced
½ yellow onion, diced
½ tsp kosher salt
4 tsp curry powder
Optional: 1/8 tsp (or more) red pepper flakes
1 can coconut milk, full fat
2 tsp coconut aminos
1.)
In a medium pot, heat a few tablespoons of your
favorite cooking oil over medium heat
2.)
Add garlic and onion and sauté until aromatic
and softened, about 2-3 minutes
3.)
Add all spices and stir into garlic and onion
4.)
Immediately add the full can of coconut milk and
stir well
5.)
Bring mixture to a boil, then let simmer for 5
minutes to thicken
6.)
Stir in coconut aminos and remove from heat
7.)
Gently fold in sautéed tofu and set aside to build your boats!
Papaya Slaw:
Makes 1 cup of slaw
1 cup of Papaya, cut into small chunks
2 Tbsp coconut shreds
Juice of ½ lime
1.)
Combine all ingredients in a small mixing bowl.
Get ready to build your boats...
Put it all
You will make: approximately 16 boats
16 Boston lettuce leaves, rinsed and dry (About 2 medium
heads of lettuce)
Curried tofu
Papaya slaw
Chopped cashew pieces
Cilantro leaves to garnish
For each boat:
1.
Place 1/8 to ¼ cup of curried tofu
into the Boston lettuce leaf, depending on leaf size
2.
Place 1 Tbsp of Papaya slaw on top of curried tofu
3.
Garnish with a sprinkle of chopped cashews and a
few fresh cilantro leaves and enjoy!
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