Ingredients
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For the filling:
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1 block extra firm tofu (about 1 pound), drained and crumbled
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1/4 cup chopped green onion (white and light green parts only)
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1 tablespoon reduced-sodium tamari or soy sauce
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2 tablespoons cornstarch
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2 teaspoons grated fresh gingerroot
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1 garlic clove, minced
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1/4 cup water
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1/4 cup unsweetened applesauce
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1/4 cup vegan mayonnaise
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1 tablespoon hoisin sauce
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1 tablespoon sriracha sauce
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Salt and pepper, to taste
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For the slaw:
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1 medium napa cabbage, thinly sliced (about 4 cups)
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1 carrot, thinly sliced
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1/2 red bell pepper, thinly sliced
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1 small cucumber, thinly sliced
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1/4 cup chopped green onion (white and light green parts only)
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1 tablespoon rice vinegar
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2 tablespoons apple cider vinegar
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2 teaspoons sugar
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1/4 teaspoon salt
Directions
Subtitle: Wholesome, Protein-Packed Appetizers That Embrace Authentic Chinese Cuisine!
Description: These tasty lettuce cups are perfect for your next party or as a fun meal anytime you’re looking to switch things up. They’re easy to make, budget-friendly, and gluten-free, while still offering plenty of flavor thanks to fermented black beans, zingy hoisin sauce, and fresh ginger. Best of all, they only take minutes to prepare and can be customized with your favorite vegetables. So go ahead and give them a try – we think you’ll love them!
Servings: 4 (makes approximately 12 lettuce cup portions)
Difficulty: Easy
Time: Prep + Cook = 15 mins | Total Time = 0 min (if using store-bought tofu)
Nutrition: Per serving (without dressing): Calories: 110kcal, Carbohydrates: 10g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 250mg, Fiber: 4g
Ingredients:
For the filling:
* 1 block extra firm tofu (about 1 pound), drained and crumbled
* 1/4 cup chopped green onion (white and light green parts only)
* 1 tablespoon reduced-sodium tamari or soy sauce
* 2 tablespoons cornstarch
* 2 teaspoons grated fresh gingerroot
* 1 garlic clove, minced
* 1/4 cup water
* 1/4 cup unsweetened applesauce
* 1/4 cup vegan mayonnaise
* 1 tablespoon hoisin sauce
* 1 tablespoon sriracha sauce
* Salt and pepper, to taste
For the slaw:
* 1 medium napa cabbage, thinly sliced (about 4 cups)
* 1 carrot, thinly sliced
* 1/2 red bell pepper, thinly sliced
* 1 small cucumber, thinly sliced
* 1/4 cup chopped green onion (white and light green parts only)
* 1 tablespoon rice vinegar
* 2 tablespoons apple cider vinegar
* 2 teaspoons sugar
* 1/4 teaspoon salt
Instructions:
1. Make the filling: In a large bowl, combine the crumbled tofu, green onion, tamari, cornstarch, ginger, garlic, water, apple sauce, mayo, hoisin, and Sriracha. Mix well until everything is combined. Set aside.
2. Make the slaw: In a separate bowl, whisk together the rice vinegar, apple cider vinegar, sugar, and salt. Add the cabbage, carrots, bell pepper, and remaining green onion. Toss well to coat evenly with the dressing. Cover and refrigerate for at least 30 minutes before assembling the lettuce cups.
3. Assemble the lettuce cups: Divide the prepared filling among four large salad plates or bowls. Top each with about 1/4 cup of the chilled coleslaw mixture. Garnish with additional green onion, if desired. Serve immediately.
Steps
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1
Done
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Make the filling: In a large bowl, combine the crumbled tofu, green onion, tamari, cornstarch, ginger, garlic, water, apple sauce, mayo, hoisin, and Sriracha. Mix well until everything is combined. Set aside. |
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2
Done
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Make the slaw: In a separate bowl, whisk together the rice vinegar, apple cider vinegar, sugar, and salt. Add the cabbage, carrots, bell pepper, and remaining green onion. Toss well to coat evenly with the dressing. Cover and refrigerate for at least 30 minutes before assembling the lettuce cups. |
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3
Done
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Assemble the lettuce cups: Divide the prepared filling among four large salad plates or bowls. Top each with about 1/4 cup of the chilled coleslaw mixture. Garnish with additional green onion, if desired. Serve immediately. |
