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

Taiwanese Tofu Lettuce Cups

with Dates & Gingered Rice

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.

Tags: Gluten-Free High-Protein Chef's Choice Less Prep Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
590
FAT
12g
CARBOHYDRATES
91g
PROTEIN
31g

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INGREDIENTS

  1. 1 oz ginger, peeled and minced
  2. 8.8 oz precooked brown rice
  3. 10 oz organic extra firm tofu, patted dry and crumbled
  4. 2 garlic cloves, peeled and minced
  5. 1 scallion, thinly sliced and trimmed
  6. 2 tbsp sliced almonds
  7. 2 oz California dates, roughly chopped
  8. 3 tbsp mirin
  9. 4 tsp low-sodium tamari
  10. 1 romaine lettuce heart, leaves separated
  11. 0.25 oz cilantro, leaves and tender stems chopped
  12. 3 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts (almond)
Tools: Small saucepan with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
590
FAT
12g
CARBOHYDRATES
91g
PROTEIN
31g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

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-serving meal: use 2 tsp vegetable oil, 2 tbsp water)

2
Crisp the tofu

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-serving meal: use ¼ cup vegetable oil) (TIP: Work in batches for the 4-serving meal.)

3
Make the sauce

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-serving meal: use 4 tsp vegetable oil, ½ cup water)

4
Serve

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

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