Lettuce Cups With Tofu and Cashews |
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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 48 |
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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) 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 |
Directions:
1. Separate the leaves to make cups . Wash and pat dry.
2. Make Chile-Garlic Dipping Sauce.
3. Place cornstarch in a small bowl.
4. Gradually whisk the chile puree with garlic and 1/4 cup of the dipping sauce. Set aside. Reserve the remaining sauce for serving.
5. Heat a wok or large skillet over medium-high heat. Add oil and tilt pan to coat it evenly.
6. Add ginger and garlic; stir-fry until fragrant (~30 sec).
7. Add mushrooms and tofu; stir-fry for 2 minute
8. Add carrot, apple, and water chestnuts; stir-fry for 30 sec.
9. Add the dipping sauce-cornstarch mixture. Cook, stirring, until vegetables are heated through and sauce has thickened (~2 min).
10. Add cashews, sesame oil, and scallions; toss to combine.
11. To assemple cups: Spoon about 2 Tbsp of filling into each lettuce cup.
12. Serve with the remaining dipping sauce.
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