This recipe for lettuce cups is my poster child for Myplate2yours! It really only takes a few minutes to prepare, it has outstanding flavor and it’s presentation is beautiful. Did I also mention, it’s healthy?! It was the recipe I prepared for my 30-minute audition as a chef instructor at Marcel’s Culinary Experience in Glen Ellyn, Illinois. It is also one of the recipes I brought to feature on ABC-7 news in my interview about ‘Keeping New Year’s Food Resolutions”. I hope to make these again soon!
Tofu & Cashew Lettuce Cups (serves 4-6)
2 tablespoons canola oil
14 ounce package firm tofu; drained and cut into 1 inch squares
2 cloves garlic, minced
1 tablespoon grated ginger
1 bunch scallions, trimmed and sliced
1/2 cup shredded carrots
1 8-ounce can sliced water chestnuts; drained and chopped
1/3 cup roasted, unsalted cashews; chopped
2 cups cooked brown rice
1 small head of Boston or Bibb lettuce, leaves separated
Sauce: 1/4 cup soy sauce, 1/4 cup honey, 1 tablespoon Asian chili sauce
Combine sauce ingredients in a small bowl. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Cook garlic and ginger until golden and fragrant, 1 minute. Add tofu, stirring occasionally until browning begins, about 3 minutes. Add the scallions and carrots and cook for 1 minute. Stir in water chestnuts and soy sauce mixture. Cook until heated through, about 2-3 minutes (if needed, thicken with 2 teaspoons cornstarch dissolved in 2 tablespoons cool water). Remove from heat and add cashews.
Divide the rice among the individual lettuce leaves. Repeat with tofu mixture. Serve immediately. Enjoy!