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Taiwanese Tofu Lettuce Cups with Dates & Gingered Jasmine Rice
2 or 4 Serving Dinner

Taiwanese Tofu Lettuce Cups

with Dates & Gingered Jasmine Rice

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
750
FAT
17g
CARBOHYDRATES
124g
PROTEIN
33g

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INGREDIENTS

  1. 1 oz fresh ginger
  2. ¾ cup jasmine rice
  3. 14 oz organic extra firm tofu
  4. 2 garlic cloves
  5. 2 oz dates
  6. 2 scallions
  7. ½ oz fresh cilantro
  8. ¼ cup cashews
  9. 3 tbsp mirin
  10. 2 tbsp tamari
  11. 1 baby romaine heart
  12. 2 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (cashew)
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
750
FAT
17g
CARBOHYDRATES
124g
PROTEIN
33g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Peel ginger and slice into large pieces. Add sliced ginger, jasmine rice, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes.

2
Prepare the ingredients

Drain tofu and pat dry. Peel and mince the garlic. Check dates and remove any pits, and roughly chop the fruit. Thinly slice scallions. Roughly chop cilantro leaves and stems.

3
Crisp the tofu

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Crumble tofu and add to the skillet along with a pinch of salt and pepper. Cook, stirring occasionally, until tofu is crispy in places, 5 to 6 minutes. Transfer crispy tofu to a plate. TIPS: We will use this skillet again. Work in batches for the 4 serving meal, adding more oil as necessary.

4
Add the flavor

Return skillet to medium-high heat with 2 tsp (4 tsp) vegetable oil. Add minced garlic, sliced scallion, and cashews to the skillet. Cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes. Add chopped dates, mirin, tamari, and ¼ cup (½ cup) water to the skillet, and cook until sauce is slightly thickened, 2 to 3 minutes. Return crispy tofu to the skillet and toss to coat.

5
Serve

Separate the romaine heart leaves. Add some gingered jasmine rice to each romaine leaf and top with Taiwanese tofu and chopped cilantro. Serve the Taiwanese tofu lettuce cups with any remaining rice and tofu on the side. Enjoy!

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