Lettuce Cups with Tofu & Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons bottled chili-garlic sauce 3 teaspoons toasted sesame oil 6 tablespoons low-sodium soy sauce 1/2 cup hoisin sauce 4 tablespoons rice vinegar 4 tablespoons sherry or Chinese cooking wine 14 ounces extra-firm tofu 2 teaspoons canola oil 1 tablespoons fresh minced ginger3 cloves garlic1/2 teaspoon red pepper flakes 8 scallions, greens trimmed and reserved, thinly sliced 1 pound lean ground beef (90 percent or leaner) 1 cup finely diced water chestnuts 1 large head Bibb lettuce, outer leaves discarded, leaves separated 1 red bell pepper, finely diced 1/4 cup chopped peanuts
In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.
Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger, garlic, red pepper flakes and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts
Number of Servings: 8
Recipe submitted by SparkPeople user TUACAGODDESS.
Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.
Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger, garlic, red pepper flakes and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts
Number of Servings: 8
Recipe submitted by SparkPeople user TUACAGODDESS.
Nutritional Info Amount Per Serving
- Calories: 302.2
- Total Fat: 18.8 g
- Cholesterol: 43.2 mg
- Sodium: 809.4 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.2 g
- Protein: 18.4 g
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