Ingredients
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For the marinade:
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1 block extra firm tofu (about 1 pound)
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1/2 cup water
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1 tablespoon apple cider vinegar
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2 teaspoons Asian chili sauce (such as sriracha)
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Juice of 1 lime
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Salt and pepper to taste
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For the filling:
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1 package firm or extra-firm tofu, drained and cubed (about 1 pound)
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 tablespoon vegetable oil
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2 cups mushrooms, sliced (button, cremini, or shiitake)
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1 cup bamboo shoots, thinly sliced
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1/2 cup carrots, sliced into rounds
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1/2 cup bell peppers (any color), sliced into strips
Directions
Sub-title: A Delicious and Versatile Meal for Any Occasion
Description: This easy-to-make dish combines the rich flavors of traditional Vietnamese cooking with the health benefits of whole foods plant-based ingredients. It’s perfect for any occasion and can be customized to suit your taste preferences. Enjoy!
Ingredients:
For the marinade:
* 1 block extra firm tofu (about 1 pound)
* 1/2 cup water
* 1 tablespoon apple cider vinegar
* 2 teaspoons Asian chili sauce (such as sriracha)
* Juice of 1 lime
* Salt and pepper to taste
For the filling:
* 1 package firm or extra-firm tofu, drained and cubed (about 1 pound)
* 1 medium onion, thinly sliced
* 2 cloves garlic, minced
* 1 tablespoon vegetable oil
* 2 cups mushrooms, sliced (button, cremini, or shiitake)
* 1 cup bamboo shoots, thinly sliced
* 1/2 cup carrots, sliced into rounds
* 1/2 cup bell peppers (any color), sliced into strips
Instructions:
1. In a large bowl, whisk together all the ingredients for the marinade until well combined. Add the tofu and gently toss to coat. Let marinate for at least 15 minutes, up to 1 hour.
2. Meanwhile, prepare the filling by heating a wok or large skillet over medium-high heat. Add the vegetable oil, onions, and garlic, and stir-fry until softened, about 3-5 minutes.
3. Add the mushrooms, bamboo shoots, carrots, and bell peppers to the pan, and continue stir-frying until tender, another 5-7 minutes. Season with salt and pepper to taste.
4. Remove the tofu from the marinade and transfer to a colander to drain off any excess liquid. Add the drained tofu to the pan along with the marinade and stir everything together. Cook for another minute or two, until the tofu is heated through.
5. Divide the rice paper wrappers among individual plates or a large serving platter. Spoon about 1/2 cup of the filling onto each wrapper, leaving a small border around the edge. Fold the bottom edge of the wrapper up over the filling, then fold in both sides, and finally roll the top edge down over the filled portion to enclose the lettuce cups. Serve immediately.
Yield:
Serving size: 1 lettuce cup + filling
Calories per serving: About 200
Total Carbs: 25g
Total Fat: 9g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 400mg
Total Sugars: 10g
Protein: 10g
Difficulty Level: Easy
Note: These nutrition facts are estimates based on average values for standard ingredients and may vary depending on the specific brands used.
Steps
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1
Done
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In a large bowl, whisk together all the ingredients for the marinade until well combined. Add the tofu and gently toss to coat. Let marinate for at least 15 minutes, up to 1 hour. |
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2
Done
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Meanwhile, prepare the filling by heating a wok or large skillet over medium-high heat. Add the vegetable oil, onions, and garlic, and stir-fry until softened, about 3-5 minutes. |
|
3
Done
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Add the mushrooms, bamboo shoots, carrots, and bell peppers to the pan, and continue stir-frying until tender, another 5-7 minutes. Season with salt and pepper to taste. |
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4
Done
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Remove the tofu from the marinade and transfer to a colander to drain off any excess liquid. Add the drained tofu to the pan along with the marinade and stir everything together. Cook for another minute or two, until the tofu is heated through. |
|
5
Done
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Divide the rice paper wrappers among individual plates or a large serving platter. Spoon about 1/2 cup of the filling onto each wrapper, leaving a small border around the edge. Fold the bottom edge of the wrapper up over the filling, then fold in both sides, and finally roll the top edge down over the filled portion to enclose the lettuce cups. Serve immediately. |
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6
Done
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1.5g |
