
I created this recipe years ago at work when some (last minute, eek) weekend guests requested Vegan fare. This dish satisfies all the textures of the rainbow with the soft warm tofu filling nestled in a cup of cold crisp iceberg lettuce. Monday morning the guests requested the recipe and we’ve been making these ever since.

Tofu Lettuce Cups
serves 2-4
1/2 red bell pepper, minced
1 small carrot, minced
1/2 a small zucchini, minced
1 tablespoon of vegetable oil
3 scallions, minced
1 tablespoon hoisin sauce
1/2 teaspoon freshly grated ginger
1 lime, juiced
1 tablespoon sesame oil
8 oz baked tofu (Thai or Teriyaki flavored options work well), finely diced
1 small can of water chestnuts, drained and finely diced
1/4 cup cilantro, coarsely chopped
1 head of iceberg lettuce, cut in half and separated into “cups”
sriracha chili sauce for garnish (optional)
fried mung bean noodles for garnish (optional)
Prepare the friend mung bean noodle per the package instructions and separate the iceberg lettuce into cups and set aside. In a saute pan over medium heat saute the diced red pepper, carrot, zucchini and scallions in 1 tablespoon of vegetable oil over medium heat for 3-5 minutes until the vegetables are cooked. Add the fresh ginger, tofu, hoisin sauce, lime juice and sesame oil to the pan. Turn the heat to low and gently mix until well incorporated and the tofu is warmed through. Taste for seasoning and add salt and black pepper if needed. Off the heat toss in the diced water chestnuts. Serve a heaping spoonful of warm tofu mixture into a cold lettuce cup and garnish with fresh cilantro, sriracha and a sprinkle of fried noodles. Serve with extra hoisin sauce too.