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Tofu Banh Mi Lettuce Cups
40m$10.30

Tofu 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.

  • banh mi
  • Gluten-Free
  • lettuce cups
  • lunch
  • nut-free
  • plant-based
  • Soy
  • tofu
  • Vegan
  • Vegetarian
Bundle it with similar meals
25 min prep15 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Extra-firm tofu · 14 Ounce

Simple Truth Organic® Extra Firm Tofu

100%

In recipe$1.99
To buy$1.99
Details
Simple Truth Organic · 14 oz$1.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Butter lettuce · 1 Count

Simple Truth Organic® Butter Lettuce

100%

In recipe$3.49
To buy$3.49
Details
Simple Truth Organic · 1 ct$3.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Carrots · 6 Ounce

Carrots

83%

In recipe$0.63
To buy$0.76
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 3Package use: 83%Product matchEstimated at KROGER

Daikon radish · 8 Ounce

Organic Daikon Radish

67%

In recipe$0.95
To buy$1.42
Details
1 lb$1.89 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

Fresh cilantro leaves and tender stems · 1 Cup

Soli Organic™ Cilantro Bunch

57%

In recipe$1.14
To buy$1.99
Details
Soli Organic · 1 oz$1.99 per packageBuy 1Package use: 57%Product matchEstimated at KROGER

Rice vinegar · 0.5 Cup

Nakano® Natural Rice Vinegar

Sale

33%

In recipe$1.00
To buy$2.99
Details
Nakano · 12 fl oz$3.59
Sale
$2.99 per packageBuy 1Package use: 33%Product matchEstimated at KROGER

Gluten-free tamari · 3 Tablespoon

Simple Truth Organic® Reduced Sodium Tamari Sauce

15%

In recipe$0.60
To buy$3.99
Details
Simple Truth Organic · 9.95 fl oz$3.99 per packageBuy 1Package use: 15%Product matchEstimated at KROGER

Garlic · 1 Count

Garlic

Sale

10%

In recipe$0.05
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 10%Product matchEstimated at KROGER

Fresh lime juice · 2 Tablespoon

Santa Cruz Organic Pure Lime 100% Juice Bottle

6%

In recipe$0.31
To buy$4.99
Details
Santa Cruz Organic · 16 fl oz$4.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

Neutral vegetable oil · 1 Tablespoon

Kroger® 100% Pure Vegetable Oil

2%

In recipe$0.05
To buy$3.29
Details
Kroger · 32 fl oz$3.29 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

Granulated sugar · 2 Tablespoon

Kroger® Pure Cane Granulated Sugar

1%

In recipe$0.06
To buy$4.49
Details
Kroger · 4 lb$4.49 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Fine sea salt · 0.75 Teaspoon

Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz

1%

In recipe$0.03
To buy$3.79
Details
Morton · 17.6 oz$3.79 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$10.30

· only what you use

$2.57

per serving · 4 servings

You pay at checkout$33.69
31% used in this recipe$23.39 unused

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-1/2 cup
  • gluten-free tamari-3 tablespoons
  • fresh lime juice-2 tablespoons
  • granulated sugar-2 tablespoons
  • neutral vegetable oil-1 tablespoon
  • fine sea salt-3/4 teaspoon
  • garlic-1 clove
1
Prep tofu and vegetables
Cutting Board
Chef’s knife
Vegetable peeler

Press the tofu for 10 minutes, then pat dry and cut into 1/2-inch cubes. Use a clean towel and plate. Wash and separate lettuce, julienne carrots and daikon, chop cilantro and mince garlic while pressing; set out a 12-inch nonstick skillet.

Use steady knife technique and keep fingers clear while cubing tofu and cutting vegetables.

14 ounces tofu
1 Count butter lettuce
6 ounces carrots
8 ounces daikon radish
1 cup cilantro
1 Count garlic
2
Quick-pickle carrots and daikon
Whisk
Measuring cups and spoons
Mixing bowls

Toss carrots and daikon with three-quarters of the vinegar, half the sugar and two-thirds of the salt; refrigerate for at least 15 minutes. Whisk brine first and toss again once. Make sauce and cook tofu meanwhile.

1/4 cup + 2 tablespoons rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
6 ounces carrots
8 ounces daikon radish
3
Make tamari lime sauce
Whisk
Measuring cups and spoons
Mixing bowls

Whisk tamari, lime juice, remaining vinegar and sugar, and garlic until the sugar dissolves.

3 tablespoons tamari
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1 Count garlic
4
Cook tofu until crisp
Spatula
Large nonstick skillet

Cook tofu in the oil over medium-high heat until hot throughout with golden edges, about 8–10 minutes. Use a single layer in the nonstick skillet and add remaining salt; turn gently and extend cooking if needed.

Use caution when adding tofu to hot oil to avoid splatter burns.

1 tablespoon vegetable oil
14 ounces tofu
1/4 teaspoon salt
5
Glaze the tofu
Spatula
Large nonstick skillet

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.

6
Assemble lettuce cups
Mixing bowls

Fill lettuce leaves with manageable spoonfuls and serve extra filling alongside. Drain pickles and share all lettuce, tofu, vegetables, cilantro and remaining sauce evenly. Leaf size determines cup count; allow about forty minutes overall.

1 Count butter lettuce
1 cup cilantro
7

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