A few beautiful heads of lettuce in our farm share this week inspired this dish. We get at least six heads of lettuce every Friday and a girl can only come up with so many tasty salads. These spicy, sweet, salty, crunchy, crispy, chewy pockets of goodness are impossible to stop eating. Luckily, while this makes plenty for two people to eat as a meal, if you chow it all yourself I won’t tell. The prep work is the more labor intensive part, it’s important to cut all of your main ingredients the same size (for even cooking, texture, and presentation purposes), but it all comes together very quickly. The dipping sauce is to pour over the stuffing once you’ve got it all piled up in your lettuce cup, in your hot little hand, just before you shove it in your mouth and though it’s going to drip down your arm, you won’t be the least bit fussed about it, because you’ll be making the second one, or the ninth.

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asian lettuce cups
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 10-15 sturdy leaves of lettuce (Iceberg or Romaine work great)
  • 12 ounces extra firm tofu, pressed, and diced
  • 3 ounces of mushrooms, any kind, diced
  • 1 red bell pepper
  • 2 green onions, sliced thin
for the marinade
  • 4 T soy sauce
  • 2 T rice vinegar
  • 1 t toasted sesame oil
  • 1 T minced fresh ginger
  • 1 T minced fresh garlic (about four cloves)
  • 4 T dry sugar
  • ¼ t thai garlic chili paste (or more – to taste)
for the dipping sauce
  • 2 T soy sauce
  • 1 T rice vinegar
  • ½ t toasted sesame oil
  • 2 T ketchup
  • 1 T dijon mustard
  • ½ t Sriracha (or more – taste)
  • 4 T agave
  • ½ cup warm water
Instructions
  1. Dice the pressed tofu, mushroom, and bell pepper.
  2. Whisk together all marinade ingredients and then toss the veggies in a bowl and let sit for at least 10 minutes, stirring occasionally.
  3. Heat a large, heavy-bottomed pan over medium high heat, add 1 T high-heat oil, add marinating mixture and cook over medium heat for 10-12 minutes, until mushrooms and pepper are soft and tofu is browning.
  4. Take off heat, toss in chopped green onions.
  5. Whisk together dipping sauce (this is optional, but the dish is a bit dry without it), and serve in a bowl alongside your delicious tofu and some super fresh, crisp lettuce leaves.

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