Lettuce Cups with Tofu and Beef Recipe

Name: Lettuce Cups with Tofu and Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
2
Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels.
3
Use more paper towels to firmly pat the tofu in order to remove as much water as possible.
4
This should take about 2 minutes and use about 3 paper towels.
5
Finely mince dried tofu and set aside.
6
Heat the oil in a wok or extra-large skillet over medium heat.
7
Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes.
8
Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes.
9
Add reserved sauce.
10
Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes.
11
Add water chestnuts and stir to incorporate.
12
Fill each lettuce leaf with the filling.
13
Serve garnished with scallion greens, red peppers and peanuts.
14
(serving size: 2/3 cup filling and 2 large or 4 small lettuce leaves)
15
Calories 260; Total Fat 13 g; (Sat Fat 1.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 16 g; Carb 19 g; Fiber 5 g; Cholesterol 15 mg; Sodium 630 mg
16
Excellent source of: Protein, Vitamin A, Vitamin C, Folate, Vitamin K, Iron, Manganese
17
Good source of: Fiber, Niacin, Vitamin B6, Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc
18
Tags: Healthy, Diabetic, High Fiber, Low Carbohydrate, Low Cholesterol, Dairy Free

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoons bottled chili-garlic sauce, 1 1/2 teaspoons toasted sesame oil, 3 tablespoons low-sodium soy sauce, 1/4 cup hoisin sauce, and more.

Yes, Lettuce Cups with Tofu and Beef falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lettuce Cups with Tofu and Beef

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