Lemongrass-tofu lettuce cups with cucumber-apple salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Lemongrass-tofu lettuce cups with cucumber-apple salad

Gluten-Free, Dairy-Free, Vegan

2 Servings, 740 Calories/Serving

20–35 Minutes

Chef Justine’s lemongrass paste packs a big punch of flavor in this light but satisfying Vietnamese-inspired dish, featuring our favorite tofu from Hodo.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces flat rice noodles
  • 1 organic cucumber
  • 1 organic Granny Smith or other apple
  • 4 or 5 sprigs organic fresh Thai (or Italian) basil
  • 1 organic lemon
  • 1 head organic green leaf or other lettuce
  • 10 ounces Hodo organic firm tofu
  • Sun Basket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • ¼ cup coconut milk
Chef's Tip
If the rice noodles begin to clump after cooking, rinse them under cold water once more to separate them.
Ingredient IQ
Thai basil, which has a light purple stem, has a stronger aroma and slightly sweeter taste than its Mediterranean counterpart. You may detect stronger hints of anise and mint as well.

Nutrition per serving

Calories: 740, Protein: 37g (74% DV), Fiber: 15g (60% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4.5g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 130mg (5% DV), Carbohydrates: 97g (32% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice noodles

Bring a medium [large] sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and set aside.
While the water heats and the noodles cook, prepare the rest of the meal.

2

Make the cucumber-apple salad

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ½-inch-thick slices, then crosswise into enough ½-inch pieces to measure 3 cups [6 cups].
  • Cut the apple lengthwise into quarters and cut away the core; cut each quarter lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Juice the lemon. [Juice 1 lemon; save the remaining lemon.]
In a medium bowl, stir together the cucumber, apple, basil, and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.

3

Prep the lettuce; cook the tofu

  • Trim the root end from the lettuce; separate the leaves.
  • Crumble or cut the tofu into ¼-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, stirring occasionally, until warmed through, 2 to 3 minutes. Stir in the lemongrass paste and cook until fragrant, 1 to 2 minutes. Remove from the heat, stir in the coconut milk, and season to taste with salt and pepper.

Serve

Transfer the lettuce leaves to individual plates. Top with the rice noodles, tofu, and cucumber-apple salad and serve.
Kids Can!
  • Measure the cucumber.
  • Strip the basil leaves.
  • Juice the lemon.
  • Stir the cucumber-apple salad.
  • Separate the lettuce leaves.