Lettuce Cups With Tofu and Cashews Recipe

Name: Lettuce Cups With Tofu and Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium boston lettuce (or any 2 lettuce heads with big round leaves); 2 teaspoons cornstarch; ½ 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) packageflavored baked tofu (or on a plate, put firm tofu btwn towel paper, place another plate on top to squeeze water out for a); ½ cup carrot, finely diced; ½ cup green apple, cored and finely diced; ½ cup canned water chestnut, rinsed and finely diced; ½ cup unsalted cashews, toasted and coarsely chopped; 1 teaspoon toasted sesame oil; 2 scallions, minced

Servings: persons

4 medium boston lettuce (or any 2 lettuce heads with big round leaves)
2 teaspoons cornstarch
½ 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) packageflavored baked tofu (or on a plate, put firm tofu btwn towel paper, place another plate on top to squeeze water out for a)
½ cup carrot, finely diced
½ cup green apple, cored and finely diced
½ cup canned water chestnut, rinsed and finely diced
½ cup unsalted cashews, toasted and coarsely chopped
1 teaspoon toasted sesame oil
2 scallions, minced

1
["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."]

217

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 14 ingredients. The key ingredients include: 4 medium boston lettuce (or any 2 lettuce heads with big round leaves), 2 teaspoons cornstarch, ½ 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, and more.

Yes, Lettuce Cups With Tofu and Cashews 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 Cashews

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