Tofu Lettuce Cups
Not in the mood for tofu? Try ¾ lb. chopped shrimp or chicken.
Total time to prepare: 20 minutes
14 oz. extra-firm tofu, drained
1 Tbs. canola oil
2 scallions, sliced
1 cup edamame
1 Tbs. reduced-sodium soy sauce
1 Tbs. balsamic vinegar
2 Tbs. hoisin sauce
¼ cup basil leaves
¼ cup cilantro leaves
1 cup shredded carrot or radish
¼ cup unsalted roasted peanuts, chopped
butter or leaf lettuce leaves
• Cut the tofu into ¼-inch cubes and blot with a paper towel. Heat the oil in a large, non-stick pan over medium heat. Sauté the tofu until golden brown on at least two sides, 2 minutes per side.
• Toss in the scallions and edamame and sauté for another minute. Remove from the pan and set aside.
• Whisk the soy sauce, vinegar, and hoisin sauce into the pan. Simmer until the sauce is sticky, about 1 minute.
• Put some herbs and a bit of tofu mixture on a lettuce leaf and top with some carrot, peanuts, and a drizzle of sauce.
Sodium: 580 mg
Total Fat: 30 g
Saturated Fat: 4 g
Carbohydrates: 26 g
Protein: 34 g
Fiber: 8 g