Lemongrass-tofu lettuce cups with cucumber salad and rice noodles
Gluten-Free, Vegan, Dairy-Free
20 – 30 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 Soy.
“ Ate it days later- ingredients still fresh”
In your bag
- 5 ounces flat rice noodles
- 1 cucumber
- 1 green apple
- 5 or 6 sprigs fresh Thai basil
- 1 lemon
- 1 head baby iceberg lettuce
- ¾ pound Hodo Soy firm tofu
- 1 or 2 cloves peeled fresh garlic
- ½ cup coconut milk
- Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
If the rice noodles begin to clump after cooking, rinse them under cold water once more to separate them. You can add all the coconut milk to the sauce in Step 3 if you like; use a slotted spoon to transfer the tofu to the lettuce cups, then serve the remaining sauce on the side for dipping.
Protein: 44g (88% DV), Fiber: 18g (72% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 135mg (6% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 105g (35% DV), Total Sugars: 21g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, soy.