Ginger Tofu Lettuce Cups

Heat 1 tsp vegetable oil in small saucepan over medium-high heat. Add ginger and cook until fragrant and beginning to brown, 1 to 2 minutes. Stir in rice and 1 tbsp water, cover, and steam until warmed through, 3 to 4 minutes.

Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and a pinch of salt and pepper and cook, stirring occasionally, until tofu is crispy in places, 5 to 6 minutes. Transfer crispy tofu to plate and wipe skillet clean.

Heat 2 tsp vegetable oil in same skillet over medium-high heat. Add garlic, scallion, and almonds and cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes. Add dates, mirin, tamari, and ¼ cup water and cook until sauce is slightly thickened, 2 to 3 minutes. Return crispy tofu to skillet and toss to coat.

Arrange lettuce leaves on serving plates and spoon some gingered rice into each leaf. Top with tofu and dates and sprinkle with cilantro. Serve lettuce cups with remaining rice and tofu. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.