RECIPE SUMMARY
Tofu Lettuce Cups
Makes 2 Servings: Counts towards 1 serving of Protein, 2 cups of Vegetables (1/2 c of restricted Vegetables) 1 tablespoon of Oil
INGREDIENTS
DIRECTIONS
Remove the tofu from the packaging and wrap it in paper towels and let it sit for 20 minutes.
While the tofu is sitting, mince the ginger and the garlic then set it aside. Dice the celery and jicama into ¼ inch pieces and set aside.
Heat a large pan (such as a wok) over medium high heat and pour in 1 tablespoon of grapeseed oil. Cut the tofu into ½ inch cubes and place them in the hot oil. Brown the tofu on each side then remove it from the pan.
Add 1 tablespoon of oil to the pan and add in the ginger and garlic, cook until aromatic. Add the shitake mushrooms, chili paste(optional), tamari and cider vinegar to the pan and bring the liquid to a boil. Add the tofu back into the pan and stir to evenly coat. Reduce the liquid by half. Remove the pan from the heat.
Add in the jicama and celery, stir to combine, top with green onions and cilantro.
Serve in lettuce cups.
Ingredients
Directions
Remove the tofu from the packaging and wrap it in paper towels and let it sit for 20 minutes.
While the tofu is sitting, mince the ginger and the garlic then set it aside. Dice the celery and jicama into ¼ inch pieces and set aside.
Heat a large pan (such as a wok) over medium high heat and pour in 1 tablespoon of grapeseed oil. Cut the tofu into ½ inch cubes and place them in the hot oil. Brown the tofu on each side then remove it from the pan.
Add 1 tablespoon of oil to the pan and add in the ginger and garlic, cook until aromatic. Add the shitake mushrooms, chili paste(optional), tamari and cider vinegar to the pan and bring the liquid to a boil. Add the tofu back into the pan and stir to evenly coat. Reduce the liquid by half. Remove the pan from the heat.
Add in the jicama and celery, stir to combine, top with green onions and cilantro.
Serve in lettuce cups.