Lettuce Cups With Tofu And Cashews Recipes

LETTUCE CUPS WITH TOFU AND BEEF

Lettuce Cups with Tofu and Beef image

Provided by Ellie Krieger

Time 42m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoons bottled chili-garlic sauce
1 1/2 teaspoons toasted sesame oil
3 tablespoons low-sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sherry or Chinese cooking wine
8 ounces extra-firm tofu
2 teaspoons canola oil
2 tablespoons fresh minced ginger
4 scallions, greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each)
1/2 pound lean ground beef (90 percent or leaner)
1/2 cup finely diced water chestnuts
1 large head Bibb lettuce, outer leaves discarded, leaves separated
1 red bell pepper, finely diced
1/4 cup chopped peanuts

Steps:

In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.
Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.

Nutrition Facts : Calories 260, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 15 milligrams, Sodium 630 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 16 grams

THAI BASIL TOFU LETTUCE CUPS

Thai Basil Tofu Lettuce Cups image

Provided by Jeff Mauro, host of Sandwich King

Time 3h15m

Yield 12 servings

Number Of Ingredients 22

Ingredients

2 red bell peppers, diced
1/2 cup rice wine vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 shallots, minced
4 cloves garlic, minced
3 tablespoons grated ginger
4 packages extra-firm tofu, pressed on a wire rack for at least 1 hour and up to 24
1 tablespoon Asian hot sauce, such as Sriracha
1 tablespoon salt
2 tablespoons fish sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 cups Thai basil, chopped
Salt
1/2 cup Thai basil, cut in chiffonade
2 cups cashews, roughly chopped
1/4 cup thinly sliced scallions
3 heads green leaf lettuce, cleaned and trimmed
Plum sauce, for serving

Steps:

Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator.
In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils. Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and saute for 15 minutes more.
In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil. Taste and adjust the seasoning, if necessary.
To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce. For more heat, add a few drops of hot sauce.

LETTUCE CUPS WITH TOFU AND CASHEWS

Lettuce Cups With Tofu and Cashews image

A refreshing low-calorie wrap with flavorful filling of tofu, veggies, fruit, and nuts. This recipe refers to the Chile-Garlic Dipping Sauce recipte. Recommend using a chopper. (Eating Well, Spring 2003)

Provided by Enduring Gastronomy

Categories Soy/Tofu

Time 1h5m

Yield 24 lettuce cups, 6 serving(s)

Number Of Ingredients 14

Ingredients

4 medium boston lettuce (or any 2 lettuce heads with big round leaves)
2 teaspoons cornstarch
1/2 teaspoon chile puree, with garlic (or 1/2 fresh Fresno red chile pepper, seeded and minced, and 1 clove garlic, minced)
2 tablespoons canola oil
2 teaspoons fresh ginger, minced
2 garlic cloves, minced
1 cup oyster mushroom, finely chopped
1 (8 ounce) package flavored baked tofu (or on a plate, put firm tofu btwn towel paper, place another plate on top to squeeze water out for a)
1/2 cup carrot, finely diced
1/2 cup green apple, cored and finely diced
1/2 cup canned water chestnut, rinsed and finely diced
1/2 cup unsalted cashews, toasted and coarsely chopped
1 teaspoon toasted sesame oil
2 scallions, minced

Steps:

Separate the leaves to make "cups". Wash and pat dry.
Make Chile-Garlic Dipping Sauce.
Place cornstarch in a small bowl.
Gradually whisk the chile puree with garlic and 1/4 cup of the dipping sauce. Set aside. Reserve the remaining sauce for serving.
Heat a wok or large skillet over medium-high heat. Add oil and tilt pan to coat it evenly.
Add ginger and garlic; stir-fry until fragrant (~30 sec).
Add mushrooms and tofu; stir-fry for 2 minute
Add carrot, apple, and water chestnuts; stir-fry for 30 sec.
Add the dipping sauce-cornstarch mixture. Cook, stirring, until vegetables are heated through and sauce has thickened (~2 min).
Add cashews, sesame oil, and scallions; toss to combine.
To assemple cups: Spoon about 2 Tbsp of filling into each lettuce cup.
Serve with the remaining dipping sauce.

Nutrition Facts : Calories 150.6, Fat 10.9, SaturatedFat 1.4, Sodium 15.8, Carbohydrate 12.1, Fiber 2.5, Sugar 3.7, Protein 3.7

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