The Corner Plot's Lettuce Cups with Crispy Tofu, Black Beans and Mango

Prep: 10_mins Cook: 10_mins


These irresistible lettuce cups by The Corner Plot are packed full of tasty black beans and sweet seasonal mango, with a zingy coconut, lime and chilli dressing, all topped with umami-rich crispy tofu.


1 jar Biona Tofu, drained

2 tbsp cornflour

1 tbsp Biona Sesame Oil

100ml Biona Coconut Milk

3 tbsp Biona Tamari Sauce

1 tsp Biona Agave Light Syrup

½ tsp Biona Chilli Paste 

2 limes

400g can Biona Black Beans, drained and rinsed

1 mango, peeled and diced

½ red onion, peeled and finely chopped

½ cucumber, peeled, deseeded and diced

25g coriander, finely chopped

2 gem lettuce, leaves separated

1 red chilli, sliced


1. Dry the tofu with kitchen paper and place under a heavy saucepan to squeeze out the excess moisture. 

2. In a small bowl, whisk together 1 tbsp sesame oil with the coconut milk, 2 tbsp tamari soya sauce, agave syrup, chilli paste and zest and juice from 1 lime.

3. Place the black beans, mango, red onion, cucumber, coriander (reserving 1 tablespoon) in a bowl.

4. Pour over half of the dressing and gently mix. Taste and add more tamari soya sauce and lime juice to taste. 

5. Bring a medium non-stick frying pan to a medium heat and add enough sesame oil to cover the base. Unwrap the tofu, break into 1 cm pieces and dredge in cornflour. Fry until crispy, around 8-10 minutes. Drain on kitchen paper and drizzle with tamari soya sauce.

6. Place the gem lettuce leaves on a serving plate. Spoon the black bean mix into the leaves, top with the tofu, and sprinkle over the remaining coriander leaves and the fresh chilli. Serve with the rest of the coconut lime dressing.

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