It’s Grind Time!
Hey there! Yeah, you! Welcome back to Olivesandlamb and thanks for joining me today! First off, I hope you all had a very happy new year! Fingers crossed that 2021 has something good coming for all of us. Second, as we all know, most people are starting off the new year with the goal of eating healthier. While that’s a great resolution to have, I think a lot of people look at it the wrong way. They think that they can only eat salads, steamed vegetables, and chicken for the rest of their lives. However, that’s absolutely wrong and the main reason why people fail to keep their goal. If you hate salads and believe you can only eat salads from now own, there’s no flippin’ way you’re going to keep it up. You’ll eventually binge, feel defeated, and let go of your goal. Well, I’m here with these Tofu Lettuce Cups to show you that eating healthy doesn’t have to be boring!
Broaden Your Horizons
I feel like the term “eating healthy” has such a negative connotation, and I think it’s about time we’ve changed that idea. We’ve evolved and new foods have entered the scene. There are so many different and delicious healthy recipes out there. You just have to put in the effort to do some research and find out what you like!
These Tofu Lettuce Cups are a yummy vegetarian dish that’ll leave you satisfied and, hopefully, change your outlook on eating clean! We have stir-fried tofu and mushrooms mixed with a delicious soy-based sauce. It’s served on a Boston or butter lettuce leaf along with rice, carrots, and pickled cucumbers!
Pickling vegetables at home is also a great way to make eating vegetables fun! I could’ve chosen to leave the cucumbers as they were. The dish still would’ve been good, but the pickling really takes it to the next level. It adds that extra “oomph” that makes it actually delicious. Pickling is a fairly simple process and you’re able to add a different element to vegetables you’ve been eating for years.
Let’s Do This
Please don’t feel like you have to limit yourself to eating meals that don’t excite you. Spend some time on the internet and you’re bound to find a handful of nutritious recipes you’ll enjoy. Eating healthy is only boring is you make it that way. So don’t! The world is your oyster, so let’s take it into our own hands and do this thang! Thanks for joining me today and let me know if you try out these Tofu Lettuce Cups!
Tofu Lettuce Cups
Ingredients
For the Pickled Cucumbers
- 1 1/2 tbsp Water
- 1/4 cup Rice Vinegar
- 1/2 tbsp Granulated Sugar
- 1/4 tsp Kosher Salt
- 1 tbsp Soy Sauce
- 1/2 tbsp Sesame Oil
- 2 Persian Cucumbers (thinly sliced)
For the Tofu Lettuce Cups
- 16 oz Extra Firm Tofu (drained)
- 3 Garlic Cloves (minced)
- 1/2 tbsp Minced Ginger
- 1 tbsp Sesame Oil
- 1/2 tbsp Sriracha
- 2 tbsp Hoisin Sauce (and more for serving)
- 1 tbsp Oyster Sauce
- 3 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 1/2 tbsp Honey
- 2 tsp White Sesame Seeds
- 1 1/2 tbsp Vegetable Oil
- 8 oz Baby Bella Mushrooms (chopped)
- 1 Head Boston Lettuce (leaves separated and rinsed)
- As Needed Cooked White or Brown Rice (for serving)
- 1 Carrot (fine julienne)
- 2 stalks Green Onion (sliced)
Instructions
For the Pickled Cucumbers
- Place the cucumber slices into a large bowl.
- Add the water and rice vinegar to a small bowl. Microwave the bowl for a few seconds until the water and rice vinegar are warm to the touch. Add in the sugar and salt. Mix until the two ingredients dissolve then mix in the soy sauce and sesame oil.
- Pour the pickling liquid over the cucumber slices. Toss the cucumber slices with the liquid then set it aside in the fridge to pickle for at least 2 hours. Mix every 30 minutes.
For the Tofu Lettuce Cups
- Wrap the tofu in paper towels and set it on a dish. Place a heavy object on top of the tofu to help press out excess liquid. Press the tofu to for 30 minutes. Dice the tofu into 1/2 inch cubes then set it aside for later
- Add the garlic, ginger, sesame oil, sriracha, hoisin sauce, oyster sauce, soy sauce, rice vinegar, honey, and white sesame seeds into a bowl. Mix with a whisk until combined. Set it aside for later.
- Heat a pan over medium high heat. Pour in a 1/2 tablespoon of the vegetable oil. Add in the chopped mushrooms and season with 1/4 tsp kosher salt. Sauté the mushrooms until they have browned and are no longer releasing moisture. Remove the mushrooms from the pan and set them aside for later.
- Heat the same pan over medium high heat and pour in the remaining 1 tablespoon of vegetable oil. Add in the tofu cubes. Cook the tofu on each side for about 2-3 minutes until all the sides turn golden brown.
- Add the mushrooms back into the pan along with the prepared sauce mixture. Mix the ingredients together and continue to cook until the sauce reduces and has mostly been absorbed. Remove the pan from the heat.
- To serve: add rice, some of the tofu mixture, a few pickled cucumbers, carrots, and a sprinkling of green onions to a lettuce leaf. Serve with additional hoisin sauce on the side. Enjoy!
