FROM 30/10'S KITCHEN...

Tofu Lettuce Cups

Another Delicious 30/10 Recipe

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

 2 personal servings Firm Tofu
 1 cup Jicama
 1½ cup Celery
 ½ cup Green Onion, sliced
 1 cup Shitake Mushrooms, diced
 1 inch Ginger
 1 clove of Garlic
 2 tablespoons Grapeseed Oil
 2 tablespoons Tamari
 2 teaspoons Apple Cider Vinegar
 1 tablespoon Water
 2 tablespoons Chili Paste (Optional)
 Cilantro, to taste
 Sea Salt, to taste
 Black Pepper, to taste
 2-4 Butter Lettuce, leave washed and separated

 

DIRECTIONS

1

Remove the tofu from the packaging and wrap it in paper towels and let it sit for 20 minutes.

2

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.

3

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.

4

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.

5

Add in the jicama and celery, stir to combine, top with green onions and cilantro.

6

Serve in lettuce cups.

 

Ingredients

 2 personal servings Firm Tofu
 1 cup Jicama
 1½ cup Celery
 ½ cup Green Onion, sliced
 1 cup Shitake Mushrooms, diced
 1 inch Ginger
 1 clove of Garlic
 2 tablespoons Grapeseed Oil
 2 tablespoons Tamari
 2 teaspoons Apple Cider Vinegar
 1 tablespoon Water
 2 tablespoons Chili Paste (Optional)
 Cilantro, to taste
 Sea Salt, to taste
 Black Pepper, to taste
 2-4 Butter Lettuce, leave washed and separated

Directions

1

Remove the tofu from the packaging and wrap it in paper towels and let it sit for 20 minutes.

2

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.

3

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.

4

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.

5

Add in the jicama and celery, stir to combine, top with green onions and cilantro.

6

Serve in lettuce cups.

Tofu Lettuce Cups