Ingredients
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For the filling:
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1 (14-ounce) package firm tofu, drained and cut into cubes
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1/2 cup cornstarch or arrowroot powder
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1 teaspoon salt
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1 tablespoon vegetable oil
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1 cup frozen peas and carrots (thawed), chopped
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1/2 cup thinly sliced red bell pepper
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1/2 cup thinly sliced green onions
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1 small cucumber, thinly sliced
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For the dipping sauce:
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1/4 cup water
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1 tablespoon rice vinegar
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1/2 teaspoon sugar
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1 clove garlic, minced
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1/2 teaspoon fish sauce (optional)
Directions
Sub-title: This easy vegan recipe combines crispy tofu, fresh vegetables, and tangy sauce for a mouthwatering dinner that’s both nutritious and low in calories!
Description: If you’re looking for a budget-friendly, gluten-free, high-fiber, whole food plant-based meal that tastes amazing, look no further than our Vietnamese Tofu Lettuce Cups! These scrumptious cups are packed with protein from the silken tofu and will have your taste buds dancing with every bite. Best of all, they only take 30 minutes to prepare, making them perfect for busy weeknights!
Ingredients:
For the filling:
1 (14-ounce) package firm tofu, drained and cut into cubes
1/2 cup cornstarch or arrowroot powder
1 teaspoon salt
1 tablespoon vegetable oil
1 cup frozen peas and carrots (thawed), chopped
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green onions
1 small cucumber, thinly sliced
For the dipping sauce:
1/4 cup water
1 tablespoon rice vinegar
1/2 teaspoon sugar
1 clove garlic, minced
1/2 teaspoon fish sauce (optional)
Instructions:
1. Prepare the filling: In a large bowl, whisk together the cornstarch, salt, and 1/4 cup water until smooth. Add the tofu and toss gently to coat. Set aside for about 10 minutes.
2. Heat the vegetable oil in a wok or large skillet over medium heat. Add the tofu mixture and cook, stirring occasionally, until golden brown and crispy. Remove from heat and set aside.
3. Combine the remaining filling ingredients in a separate bowl. Mix well and adjust seasonings as desired.
Note: You can also use store-bought pre-cooked crispy fried tofu if you prefer. Just slice it into bite-size pieces and skip steps 1 and 2.
4. To assemble the lettuce cups: Place each leaf of romaine lettuce on a serving plate. Spoon about 1/4 cup of the filling onto the bottom of each leaf. Top with additional filling, if desired.
5. Serve immediately with the dipping sauce on the side. Enjoy!
Difficulty Level: Easy
Serving Size: 1/4 cup filling and 2 tablespoons dipping sauce per serving
Nutrition Information: Per serving: Calories: 120; Protein: 10g; Carbohydrates: 12g; Fiber: 3g; Net Carbs: 9g
Total Time: 30 minutes (plus 10 minutes for filling to rest)
Steps
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1
Done
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Prepare the filling: In a large bowl, whisk together the cornstarch, salt, and 1/4 cup water until smooth. Add the tofu and toss gently to coat. Set aside for about 10 minutes. |
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2
Done
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Heat the vegetable oil in a wok or large skillet over medium heat. Add the tofu mixture and cook, stirring occasionally, until golden brown and crispy. Remove from heat and set aside. |
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3
Done
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Combine the remaining filling ingredients in a separate bowl. Mix well and adjust seasonings as desired. |
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4
Done
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2. |
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5
Done
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To assemble the lettuce cups: Place each leaf of romaine lettuce on a serving plate. Spoon about 1/4 cup of the filling onto the bottom of each leaf. Top with additional filling, if desired. |
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6
Done
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Serve immediately with the dipping sauce on the side. Enjoy! |
