Lettuce Cups with Tofu and Beef

45 minutes Prep: 25 minutes Cook: 10 minutes

276 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1	tablespoon	chili garlic sauce	bottled
1 1/2	teaspoons	sesame oil	toasted
3	tablespoons	soy sauce, sodium reduced
1/4	cup	hoisin sauce
2	tablespoons	rice vinegar
2	tablespoons	cooking wine	sherry or Chinese
8	ounces	tofu	extra-firm
2	teaspoons	canola oil
2	tablespoons	ginger	fresh minced
4	each	scallions, spring or green onions	greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each)
1/2	pound	ground beef, lean	90 percent or leaner
1/2	cup	water chestnuts	finely diced
1	large	bibb lettuce	outer leaves discarded, leaves separated
1	each	sweet red bell pepper	finely diced
1/4	cup	peanuts	chopped

In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.

Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels.

Use more paper towels to firmly pat the tofu in order to remove as much water as possible.

This should take about 2 minutes and use about 3 paper towels.

Finely mince dried tofu and set aside.

Heat the oil in a wok or extra-large skillet over medium heat.

Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes.

Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes.

Add reserved sauce.

Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes.

Add water chestnuts and stir to incorporate.

Fill each lettuce leaf with the filling.

Serve garnished with scallion greens, red peppers and peanuts.

Add your comment

Serving Size 166g

Amount per Serving

Calories 276 57% of calories from fat