PlumTally

Recipe combo

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.

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Ingredients and instructions

Servings
4
Total time
35 min
Prep
25 min
Cook
10 min

Ingredients

  • 14 Ounce Extra-firm tofu - 14 (oz), drained, pressed, and cubed
  • 1 Count Butter lettuce - 1 (head), Leaves separated into cups for serving.
  • 6 Ounce Carrots - 6 (oz), julienned
  • 8 Ounce Daikon radish - 8 (oz), julienned
  • 1 Cup Fresh cilantro leaves and tender stems - 1 (cup), Use leaves and tender stems.
  • 3 Tablespoon Gluten-free tamari - 3 (tbsp)
  • 0.5 Cup Rice vinegar - 1/2 (cup), Used for both quick-pickling and sauce.
  • 2 Tablespoon Fresh lime juice - 2 (tbsp)
  • 2 Tablespoon Granulated sugar - 2 (tbsp), Divided between the pickles and sauce.
  • 0.75 Teaspoon Fine sea salt - 3/4 (tsp), Divided between the pickles and tofu seasoning.
  • 1 Tablespoon Neutral vegetable oil - 1 (tbsp)
  • 1 Count Garlic - 1 (clove), minced

Instructions

  1. Prep tofu and vegetables

    1. *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.

  2. Quick-pickle carrots and daikon

    2. 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*.

  3. Make tamari lime sauce

    3. 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*.

  4. Cook tofu until crisp

    4. 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*.

  5. Glaze the tofu

    5. 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

    6. 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.