Cactus Club Dupe - Szechuan Lettuce Wraps

Recipes
Written By Good Life Juice

Cactus Club Tofu Lettuce Wrap Recipe

This menu item has a hold on me like no other. The mix of sweet, spicy, saucy and crunchy come together for pure satisfaction. It’s an elite combo when you get to enjoy something fried with something fresh! Recently it was just me and my teenager for a week while my hubby and youngest were back in NYC. I ordered this from Cactus (Jax got a burger) and we watched a true crime documentary (his first!) . . .it was such a good night!

Over the years we have shared 2 other Cactus Club Dupe recipes. One for their Rainforest Greens and the other for their Med Bowl. They have become our two most visisted pages on our website and when you google Cactus Club Dupe, it’s the top two hits!!! Wow, y’all - we are so so thankful for you!!

That being said, we felt the pressure to nail the next one as well, and BAM! It came out soooooo good!

My motto with sharing recipes is to try and simplify it where I can. For this one I opted for bought wonton crisps and skipped the Korean vinegar that comes with it. Personally I don’t think the dish needs it and never use it, so hopefully you’re on the same page! This recipe does have a lot of ingredients making it a special meal and not a week night throw together, but trust us . . .if you are a fan of the Cactus Club Schezuan Lettuce Wraps, you’re gonna wanna give this a try!

Our version includes tofu but you could easily sub in chicken. ⁠

INGREDIENTS

CRISPY TOFU

  • 1 Package Medium Firm Tofu, Cut into 1 Inch Cubes

  • 1/4 Cup of Arrowroot Powder or Corn Starch

  • 1/4 Cup Vegetable Oil

TOFU SAUCE

  • 2 Tbsp fresh Serrano pepper, diced. (can sub canned green chillis)

  • 2 Tbsp rice vinegar

  • 3 Tbsp of honey

  • 2 Tbsp soy sauce

  • 2 Tbsp Braggs Aminos (or sub more soy sauce or tamari)

  • 1.5 Tbsp Mirin

  • 2.5 Tbsp Sambal or Garlic Chilli Sauce

Cornstarch Mixture - made seperately

  • 1 1/2 Cup of Water (combined with corn starch and set aside)

  • 1 Tbsp Corn Starch or arrow root powder (combined with water and set aside)

SPICY MAYO

  • Juice of 1 lime

  • 1/2 cup of mayo

  • 1.5 Tbsp sirarcha

ADDITIONALS

  • Iceburg lettuce

  • White sesame seeds

  • Crispy Wontons

  • Roasted Peanuts

  • Cilantro

  • Green Onions

  • Lime wedge, optional

  • Sweet Chilli Sauce, or a Korean vinegar, optional (I don’t think it needs it)

DIRECTIONS

CRISPY TOFU Cut the Tofu lengthwise in half and press between paper towel for 2 hours to remove water. Taking the water out, makes room for the sauce (and flavour!) to be absorbed. Cut into 1 inch pieces. Place Corn Starch in a shallow bowl and toss to coat the cubes. Heat the oil and cook the tofu on medium heat on all sides until brown.

TOFU SAUCE Combine all the ingredients in the tofu sauce (not including the cornstarch mixture) in a bowl and then put it int a saucepan to cook together on low medium heat for about a minute.  Next make your corn starch mixture and add to the sauce. Bring the mixture to a boil, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes or until the sauce has thickened. Let it cool as it will thicken more once it has cooled. Feel free to add more water and then let it cool if it has thickened too much. Once the sauce has slightly cooled, add it to the crispy tofu.

SPICY MAYO Combine all ingredients in a bowl

ASSEMBLY Plate the tofu on the long skinny plate and top with wontons, scallions, sesame seeds and cilantro. Serve with ice burg lettuce and the spicy mayo with an optional lime wedge. Make a wrap!  Grab some lettuce and drizzle with the spicy yogurt sauce.

ENJOY!!!

XO, Andrea

Good Life Juice
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