Ginger Tofu Lettuce Cups
with Dates
Sticky, sweet dates, ginger-infused rice, and crunchy, toasted almonds turn these tofu lettuce cups into a refreshing, bold summer supper. Sprigs of fresh cilantro add a bright, verdant touch to this high-protein, high-fiber, sodium-smart meal.
Nutrition (per serving)
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INGREDIENTS
- 1 oz ginger, peeled and minced
- 8.8 oz precooked brown rice
- 10 oz organic extra firm tofu, patted dry and crumbled
- 2 garlic cloves, peeled and minced
- 1 scallion, thinly sliced and trimmed
- 2 tbsp sliced almonds
- 2 oz California dates, roughly chopped
- 3 tbsp mirin
- 4 tsp low-sodium tamari
- 1 romaine lettuce heart, leaves separated
- 0.25 oz cilantro, leaves and tender stems chopped
- 3 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
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. (4-servings: use 2 tsp vegetable oil, 2 tbsp water)
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. (4-servings: use ¼ cup vegetable oil) (TIP: For 4-serving meal, work in batches.)
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. (4-servings: use 4 tsp vegetable oil, ½ cup water)
Arrange lettuce leaves on serving plates and spoon some gingered rice into each leaf. Top with tofu with dates and sprinkle with cilantro. Serve lettuce cups with remaining rice and tofu. Enjoy!