EXPLORE:

20 Minute Meal

Five-spiced tofu and walnut lettuce cups with hoisin

Gluten Free, Vegetarian, Dairy-Free

2 Servings, 500 Calories/Serving

25 – 35 Minutes

In this portable meal, we’ve taken the Southeast Asian salad known as larb and swapped in vegetarian braised tofu and walnuts for the ground meat.

Ingredients

  • 1 yellow onion
  • Fresh ginger
  • Peeled fresh garlic
  • ½ pound Hodo Soy five-spice braised tofu
  • 3 tablespoons walnuts
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 tablespoon sambal oelek (optional)
  • 1 head baby iceberg lettuce
  • 1 red bell pepper
  • 3 scallions
  • Fresh cilantro
  • 1 tablespoon sesame seeds
  • Sun Basket hoisin (pumpkin puree - prunes - coconut aminos - almond butter - molasses - sesame oil - coconut vinegar - granulated garlic - salt)

Chef's Tip

To save time, we break the tofu into ½-inch pieces and coarsely chop the walnuts and onion. But if you prefer a ground-meat texture, feel free to crumble the tofu and finely chop the walnuts and onion instead.

Instructions

1

Prep the ingredients for the tofu

  • Peel and coarsely chop enough yellow onion to measure 1½ cups.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Break the tofu into ½-inch pieces.
  • Coarsely chop the walnuts.

2

Cook the tofu

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, ginger, garlic, and tomato paste, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the tofu, walnuts, vegetable broth, and as much sambal oelek as you like. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the tofu cooks, prepare the lettuce cups and garnishes.

3

Prep the lettuce cups and garnishes

  • Trim the root end from the iceberg lettuce; separate the leaves.
  • Remove the stem, ribs, and seeds from the bell pepper. Coarsely chop the bell pepper.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.

4

Serve

Transfer the lettuce leaves to individual plates and top with the tofu mixture. Garnish with the bell pepper, scallions, cilantro, sesame seeds, and as much hoisin as you like and serve.

Nutrition per serving: Protein: 31g (62% DV), Fiber: 14g (56% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 10g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 820mg (34% DV), Carbohydrates: 35g (12% DV), Total Sugars: 13g, Added Sugars (Molasses): 2g (4% DV). Not a significant source of trans fat. Contains: soy.

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