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Tofu Lettuce Cups

Boston lettuce leaves filled with white rice, stir fried tofu, pickled cucumbers, and carrots!
Servings 4 -6 servings
Author Olivia Lam

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!