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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 Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
25 min
CALORIES
790
FAT
16g
CARBOHYDRATES
128g
PROTEIN
39g

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INGREDIENTS

  1. 1 oz fresh ginger, peeled and sliced into large pieces
  2. ¾ cup jasmine rice
  3. 10 oz organic extra firm tofu, patted dry and crumbled
  4. 2 garlic cloves, peeled and minced
  5. 2 scallions, thinly sliced
  6. ¼ cup cashews
  7. 2 oz dates, roughly chopped
  8. 3 tbsp mirin
  9. 2 tbsp tamari
  10. 1 baby romaine heart
  11. ½ oz fresh cilantro, leaves and tender stems roughly chopped
  12. 2 tbsp + 2 tsp 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 nut (cashew)
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
PREP & COOK TIME
25 min
CALORIES
790
FAT
16g
CARBOHYDRATES
128g
PROTEIN
39g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add ginger, jasmine rice, 1¼ 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. (4-serving meal: use 2½ cups water)

2
Crisp the tofu

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

3
Make the sauce

Return the skillet to medium-high heat with 2 tsp vegetable oil. Add garlic, scallion, and cashews to the skillet. Cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes. Add dates, mirin, tamari, and ¼ cup water to the skillet, 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

Separate the baby romaine leaves. Add some gingered jasmine rice to each romaine leaf and top with Taiwanese tofu and cilantro. Serve the Taiwanese tofu lettuce cups with any remaining rice and tofu on the side. Tuck in! TIP: Remove ginger pieces from the rice before serving, if you prefer.

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