As mentioned in this post, my son Corbin and I got to go to the White House this summer as part of a group that won the Healthy Lunchtime Challenge. As one of our “party favors”, we got to bring home a fantastic recipe card box with all of the winning recipes.
Tofu Lettuce Cups
Slowly. And I mean slowwwwwwly….I am working my way through the recipes. I am determined to make each and every one. We are only on number five, and staying in alphabetical order. This Healthy Lunchtime Challenge winner is from California and was the sweetest thing ever. We tried her recipe with a small modification. No pork. Straight up tofu. You know what? It was pretty dang good :).
Here is what I did to veganize it. Not much, it was a great recipe!
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 teaspoons white vinegar
- 2 teaspoons grated ginger
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 1 block firm tofu, pressed, and cut into 1/2-inch cubes
- 2 heads romaine lettuce, cleaned and separated into leaves
- Toppings: 1 bag broccoli slaw, fresh cilantro, and lime slices
Preparation:
- Made the sauce. In a small bowl whisk together the soy sauce, sesame oil, cornstarch, vinegar, ginger, sugar, and garlic.
- In a medium pan over medium heat, warm the olive oil. Add the sauce to the pan and cook, stirring frequently, until thickened, about 3 minutes. Add the tofu and cook until heated through, about 2 minutes.
- To serve, scoop several heaping tablespoons of the tofu mixture into each romaine lettuce “cup” then top with broccoli slaw, cilantro, and lime slices.
No pork, no problem.
My Foodie Call 