22/09/2026
You’re gonna want to make these crispy lettuce cups, with crunchy tofu, lightly pickled veg, peanut sauce and a spicy mayo! In my opinion, it’s the perfect recipe, made easier using Zwilling Four Star knives. As a chef for over 10 years, I always tell people the best knife for you is the one that is most comfortable. These knives feel perfect in my hand, as they are perfectly balanced, making prep work effortless and more precise. The blades are forged from a single piece of steel, so it’s extremely sturdy, and flexible. The veg is quickly pickled in lime juice as you crisp up the tofu in a pan with corn starch and oil. Drown it all in a creamy peanut sauce and spicy mayo and dig right in! Celebrate half a century of icons with this special Anniversary edition knife set from Zwilling.
grateful for you, ZWILLING® Canada
Ingredients:
1 brick extra firm tofu, torn into small pieces
2 tbsp olive oil
2 tbsp corn starch
2 tbsp soy sauce
1 tbsp maple syrup
½ head iceberg lettuce
½ cucumber, finely diced
½ large carrot, finely diced
1 lime, juiced
½ peanuts, chopped
½ bunch green onions, sliced
Peanut sauce:
½ cup peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar
¼ cup water, to thin out
1 garlic clove, finely minced
Spicy Mayo:
½ mayo
2 tbsp sriracha
½ lime, juiced
Water to thin if needed
Method:
1. Wash and divide your iceberg lettuce into bite size pieces.
2. In a bowl, tear your tofu and add oil and corn starch. Heat a large pan over medium heat, add 1 tbsp of oil, Add the tofu and cook until crispy and crunchy, roughly 8 minutes total cooking time. Flipping occasionally. Add 2 tbsp soy sauce and maple syrup once it’s crispy. Toss to coat. Set aside.
3. In separate bowls, combine the peanut sauce and the spicy mayo ingredients and set aside.
4. In a small bowl, add the finely diced carrots and cucumber and add the 1 lime juiced.
5. Roughly chop up the peanuts and green onions.
6. Serve your lettuce cups with tofu, then pickled veg, both sauces, the peanuts and green onions. Dig in!
