Separate leaves of lettuce for cups. To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps.

Halve lime. Cut one half into wedges and juice the other half.

Crush peanuts in shipping bag.

Stem and tear cilantro.

Line a plate with paper towels. Place tofu on towel-lined plate. Top with paper towels, pressing gently but firmly to remove excess moisture.

Using your hands, crumble tofu into pea-sized pieces.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes.

Add pho base, 1/4 tsp. salt, and sugar and stir occasionally until tofu caramelizes, 2-3 minutes.

Remove from burner.

While tofu cooks, continue recipe.

Trim and grate half the cucumber (remaining is yours to use as you please!) into a mixing bowl.

Add slaw mix, mayonnaise, 1 Tbsp. lime juice, and a pinch of salt and stir to combine. Set aside.

Plate dish as pictured on front of card, filling lettuce cups with tofu, slaw, peanuts, and cilantro. Layer two lettuce cups for extra crunch and structural support. You should have about 5-6 cups total. Squeeze lime wedges over to taste. Bon appétit!