Ingredients
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For the filling:
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1 (12-ounce) package extra-firm tofu, drained and cubed
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1/2 cup cooked brown rice or quinoa (optional), cooled slightly
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1 red bell pepper, thinly sliced into strips
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1 green bell pepper, thinly sliced into strips
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1 large carrot, thinly sliced into matchsticks
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1 small cucumber, thinly sliced into half moons
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1/2 English cucumber, thinly sliced into half moons
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1/2 small onion, thinly sliced
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1/4 cup chopped fresh mint leaves
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1 tablespoon hoisin sauce
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2 teaspoons cornstarch
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2 tablespoons unsweetened coconut flakes (optional)
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For the dressing:
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1/4 cup water
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1/4 cup low-sodium tamari (or soy sauce)
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1 tablespoon maple syrup
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1 teaspoon arrowroot powder
Directions
Subtitle: Gluten-Free, High-Protein, Low-Calorie, Kid-Friendly, Vegan Option Available!
Description: These mouthwatering tofu lettuce cups are a perfect blend of sweet, sour, salty, and spicy flavors. The addition of crunchy vegetables like carrots and cucumbers makes them not only visually appealing but also nutritious. You can serve them as an appetizer or main course, making them extremely versatile!
Ingredients:
For the filling:
1 (12-ounce) package extra-firm tofu, drained and cubed
1/2 cup cooked brown rice or quinoa (optional), cooled slightly
1 red bell pepper, thinly sliced into strips
1 green bell pepper, thinly sliced into strips
1 large carrot, thinly sliced into matchsticks
1 small cucumber, thinly sliced into half moons
1/2 English cucumber, thinly sliced into half moons
1/2 small onion, thinly sliced
1/4 cup chopped fresh mint leaves
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons unsweetened coconut flakes (optional)
For the dressing:
1/4 cup water
1/4 cup low-sodium tamari (or soy sauce)
1 tablespoon maple syrup
1 teaspoon arrowroot powder
Instructions:
Step 1: Prepare the filling: In a large bowl, combine all the filling ingredients except for the oil and toss gently until well combined. Set aside.
Step 2: Make the dressing: Whisk together the water, tamari (or soy sauce), maple syrup, and arrowroot powder in a small bowl until smooth. Set aside.
Step 3: Cook the noodles according to the package directions. Drain and rinse under cold water to stop the cooking process. Drain again and set aside.
Step 4: Assemble the cups: Place about 1/4 cup of cooked noodles at the bottom of each serving plate. Top with a few spoonsful of the prepared filling. Add some additional vegetables if desired.
Step 5: Drizzle the dressing over the top of the filled cups. Garnish with optional toppings like sesame seeds, shredded coconut, more herbs, or chili flakes. Serve immediately.
Difficulty Level: Easy
Servings: 4-6 servings (main course) or 8-12 servings (appetizer)
Total Time: 30 minutes + cooking time for noodles
Note: This recipe can be easily doubled or tripled depending on your needs. Simply adjust the quantities of the ingredients accordingly.
Steps
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1
Done
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Step 1: Prepare the filling: In a large bowl, combine all the filling ingredients except for the oil and toss gently until well combined. Set aside. |
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2
Done
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Step 2: Make the dressing: Whisk together the water, tamari (or soy sauce), maple syrup, and arrowroot powder in a small bowl until smooth. Set aside. |
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3
Done
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Step 3: Cook the noodles according to the package directions. Drain and rinse under cold water to stop the cooking process. Drain again and set aside. |
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4
Done
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Step 4: Assemble the cups: Place about 1/4 cup of cooked noodles at the bottom of each serving plate. Top with a few spoonsful of the prepared filling. Add some additional vegetables if desired. |
|
5
Done
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Step 5: Drizzle the dressing over the top of the filled cups. Garnish with optional toppings like sesame seeds, shredded coconut, more herbs, or chili flakes. Serve immediately. |
