Lettuce Cups with Tofu & Beef
.
Yield
4 servingsPrep
25 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
chili garlic sauce
bottled |
* |
| 1 ½ | teaspoons |
sesame oil
toasted |
|
| 3 | tablespoons |
soy sauce, sodium reduced
|
|
| ¼ | 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) |
|
| ½ | pound |
ground beef, lean
90 percent or leaner |
|
| ½ | cup |
water chestnuts
finely diced |
*
|
| 1 | large |
bibb lettuce
outer leaves discarded, leaves separated |
* |
| 1 | each |
sweet red bell peppers
finely diced |
|
| ¼ | cup |
peanuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
chili garlic sauce
bottled |
* |
| 7.5 | ml |
sesame oil
toasted |
|
| 45 | ml |
soy sauce, sodium reduced
|
|
| 59 | ml |
hoisin sauce
|
*
|
| 3E+1 | ml |
rice vinegar
|
|
| 3E+1 | ml |
cooking wine
sherry or Chinese |
* |
| 231.2 | ml/g |
tofu
extra-firm |
|
| 1E+1 | ml |
canola oil
|
|
| 3E+1 | ml |
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) |
|
| 226.8 | g |
ground beef, lean
90 percent or leaner |
|
| 118 | ml |
water chestnuts
finely diced |
*
|
| 1 | large |
bibb lettuce
outer leaves discarded, leaves separated |
* |
| 1 | each |
sweet red bell peppers
finely diced |
|
| 59 | ml |
peanuts
chopped |
|
Directions
In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
Slice the tofu into ½-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.
