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Tofu and Cashew Lettuce Cups
Ingredients
- 2 tablespoons Canola oil
- 14 ounce package firm tofu: drained and cut into 1-inch squares
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 bunch scallions, trimmed and sliced
- 1/2 cup shredded carrots
- 1 8-ounce can sliced water chestnuts; drained and chopped
- 1/3 cup roasted unsalted cashews; chopped
- 2 cups cooked brown rice
- 1 small head of Bibb lettuce, leaves separated
Sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon Asian chili sauce
- Combine ingredients in a small bowl and set aside
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Cook garlic and ginger until golden and fragrant, one minute. Add tofu, stirring occasionally until browning begins, about three minutes. Add the scallions and carrots and cook for one minute. Stir in water chestnuts and soy mixture. Cook until heated through, about 3 minutes (if needed, thicken with 2 t. cornstarch dissolved in two tablespoons of cool water). Remove from heat and add cashews.
- Divide rice and tofu mixture among individual lettuce leaves.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/