Asian Lettuce Cups
These fresh and flavor lettuce cups are inspired by a popular dish served at the asian restaurant PF Changs. The lettuce cups from the restaurant are made with chicken, water chestnuts, green onions and sweet and salty sauce all wrapped in a butter lettuce leaf. I remember as a little girl loving these lettuce cups because they were so flavorful yet so fresh and light from the butter lettuce.
Mushrooms and tofu are a hearty plant protein that makes a dish filling and so satisfying. I love the combo of the two and knew they would be perfect in the lettuce cups! I also decided on throwing in some extra crisp vegetables like carrots and cabbage. These easily have become one of my favorite meals to make if I am in the mood for something fresh and light… especially in the recent hot summer days here in San Diego!
So these are delicious on their own but INCREDIBLE with my home made creamy peanut sauce that can be found HERE!
PREP TIME
5min
COOK TIME
20min
TOTAL TIME
25min
INGREDIENTS
- 1 small red onion
- 2 cloves garlic, crushed
- 14 ounces Extra firm tofu
- 8 ounces mushrooms, button or cremini
- 1/2 cup shredded carrots
- 1 cup shredded purple cabbage or regular cabbage
- 5 ounces water chestnuts
- 4 tbsp coconut aminos, or soy sauce
- 2 tbsp hoisin sauce
- 4 green onions
- 1 head butter lettuce
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Dice mushrooms, red onion, watered chestnuts, green onions and purple cabbage. Try to dice them as small as possible.
- Remove tofu from package and roll in paper towels until completely covered to soak up as much moisture as possible from the tofu.
- To a medium sized pan add onion and garlic. Sauté for 3 minutes adding 1 tbsp of water at a time to prevent sticking.
- To the onions and garlic, crumble tofu with hands breaking it into small pieces, then add mushroom, carrots and purple cabbage and sauté for 5 minutes stirring throughout the process.
- After the 5 minutes, add water chestnuts, coconut aminos and hoisin sauce and sauté for another 5 minutes or until everything is thoroughly cooked through and tender.
- Turn off heat and let cool for 10 minutes before serving. You want the mixture to be warm but not too hot as it can wilt the butter lettuce.
- Chop the green onions thinly.
- Clean / separate butter lettuce leafs.
- Place a generous spoonful of the mixture in each butter leaf lettuce cup followed by a sprinkle of green onions and enjoy with a home made peanut sauce that can be found HERE
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
