Pumfu Thai Curry Lettuce Wraps

Since learning about “Top 8 food allergies” and knowing that one of my major intolerances is Soy… it has been a mission to find healthy soy-free foods.

Often times a lot of healthier snacks and cooking products tend to be filled with soybean oils, proteins, or sauce especially Asian meals.

The most popular health food item is Tofu! Tofu is a meatless protein that is often used for meat alternatives made out of soybean.

However, just like oil and water, a Soybean Allergy and Tofu just don’t mix!

So, I learned about Pumfu which is a Tofu alternative made out of pumpkin seed.

Just like me to need an alternative to the alternative… wow!

So today we have one of my favorite recipes: Pumfu Thai Curry Lettuce Wraps

Chastiti Johnson

Pumfu Thai Curry lettuce Wraps

This recipe may contain products with fish

Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course: Main Course

Cuisine: Thai

Ingredients Method

Ingredients

  

Lettuce Wraps

• 8 oz Pumfu 1 package
• 1 Tbsp Oyster Sauce may contain shellfish product
• 2 Tbsp Coco Aminos Soy Sauce alternative
• 1 Tbsp Worcestershire Sauce may contain fish product
• 1 Yellow Onion Diced
• 1 Tbsp Rice Vinegar
• 2 tsp Minced Garlic
• 1 tsp Ginger
• Salt & Pepper to taste
• 1 Head Butter lettuce Chilled
• Sesame Seeds For garnish
• 2 Medium Carrots shredded and chilled for garnish

Sweet Sauce

• 2 Tbsp Brown Sugar
• ¼ Cup Water
• 1 Tbsp Coco Aminos Soy Sauce Alternative
• 1 Tbsp Rice Vinegar
• 1 Tbsp Ketchup
• 2 tsp Lemon Juice

Spicy Mustard Sauce

• 1 tsp Yellow Mustard
• 1 Tbsp Thai Curry Paste adjust for more or less spice
• 1 tsp Water

Method

 

Sweet Sauce

1. In a small bowl whisk together brown sugar and water until crystals dissolve
2. In the same bowl whisk in aminos, vinegar, ketchup, and lemon juice until combined
3. Once mixed cover bowl and place into refrigerator to chill

Spicy Mustard Sauce

1. In a small bowl whisk together mustard, Thai paste, and water until combined
2. Once mixed cover bowl and place into refrigerator to chill

Lettuce Wraps

1. In a medium-size bowl crumble 1 pack of pumfu until grounded
2. In a small bowl whisk oyster sauce, aminos, and Worcestershire
3. Combine oyster/amino/worcestershire sauce with ground pumfu until evenly coated
4. Chop medium onion into small-to-medium dices
5. In a small bowl mix together garlic, ginger, and vinegar
6. On medium heat add coated pumfu to a lightly oiled medium skillet and cook for 5mins
7. Once heated add in diced onion, garlic/ginger/vinegar mixture, and salt & pepper and cook 5-8mins or until onions have softened
8. After completely cooked, remove pumfu from skillet

Build Lettuce Wrap

1. Gather rinsed butter lettuce, shredded carrots, sweet sauce, and spicy mustard sauce from refrigerator
2. Take 1-2 butter lettuce leaves and add a small scoop of cooked pumfu and top with sesame seeds and carrots
3. Combine Sweet and Thai Mustard Sauce to your liking and coat dressed lettuce wrap