35m$10.54Tofu Banh Mi Lettuce Cups
Crisp butter lettuce cups filled with savory tofu, quick-pickled carrots and daikon, fresh cilantro, and a tangy gluten-free tamari lime sauce. A practical vegan, gluten-free lunch inspired by banh mi flavors without bread.
- Energy
- 199 calories per serving
- Protein
- 13.5 g per serving
- Carbs
- 17.6 g per serving
- Fat
- 8.9 g per serving
- Sodium
- 1234 mg per serving
Shopping options
Fresh lime juice
2 Tablespoon
Santa Cruz Organic Pure Lime 100% Juice Bottle
6%
Granulated sugar
2 Tablespoon
Kroger® Pure Cane Granulated Sugar
1%
Gluten-free tamari
3 Tablespoon
Simple Truth Organic® Reduced Sodium Tamari Sauce
15%
Fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Rice vinegar
0.5 Cup
Nakano® Natural Rice Vinegar
33%
Butter lettuce
1 Count
Simple Truth Organic® Butter Lettuce
100%
Neutral vegetable oil
1 Tablespoon
Kroger® 100% Pure Vegetable Oil
2%
Extra-firm tofu
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Fresh cilantro leaves and tender stems
1 Cup
Soli Organic™ Cilantro Bunch
57%
Daikon radish
8 Ounce
Organic Daikon Radish
67%
Carrots
6 Ounce
Carrots
83%
Garlic
1 Count
Garlic
10%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- butter lettuce-1 head
- daikon radish-8 oz
- carrots-6 oz
- fresh cilantro leaves and tender stems-1 cup
- rice vinegar-0.5 cups
- gluten-free tamari-3 tbsp
- fresh lime juice-2 tbsp
- granulated sugar-2 tbsp
- neutral vegetable oil-1 tbsp
- fine sea salt-0.75 tsp
- garlic-1 clove
Drain and press the tofu for 10 minutes, then cut it into 1/2-inch cubes. Separate the lettuce cups, julienne the carrots and daikon, chop the cilantro, and mince the garlic.
Use steady knife technique and keep fingers clear while cubing tofu and cutting vegetables.
In a bowl, whisk together 6 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Add the carrots and daikon, then toss to coat and let stand for 15 minutes.
In a small bowl, whisk together the gluten-free tamari, lime juice, remaining 2 tablespoons rice vinegar, remaining 1 tablespoon sugar, and minced garlic until the sugar is fully dissolved.
Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, sprinkle with the remaining 1/4 teaspoon salt, and cook for 8 to 10 minutes, turning occasionally, until golden and lightly crisp.
Use caution when adding tofu to hot oil to avoid splatter burns.
Reduce the heat to low, add half of the tamari sauce to the skillet, and toss the tofu for about 1 minute until lightly glazed.
Drain the pickled vegetables. Fill the butter lettuce cups with glazed tofu, pickled carrots and daikon, and cilantro, then drizzle with the remaining sauce before serving.
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