Taiwanese Tofu Lettuce Cups
with Dates & Gingered Jasmine Rice
View Full Nutrition Label
Get Recipes Delivered
- 1 oz fresh ginger
- ¾ cup jasmine rice
- 14 oz organic extra firm tofu
- 2 garlic cloves
- 2 oz dates
- 2 scallions
- ½ oz fresh cilantro
- ¼ cup cashews
- 3 tbsp mirin
- 2 tbsp tamari
- 1 baby romaine heart
- 2 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
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.
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!