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Lemongrass-tofu lettuce cups with cucumber salad and rice noodles
Signature Sauce

Lemongrass-tofu lettuce cups with cucumber salad and rice noodles

Gluten-Free, Vegan, Dairy-Free

2 Servings, 810 Calories/Serving

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.

Ingredients

  • 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)

Chef's Tip

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.

Nutrition per serving

Instructions

1

Soak the rice noodles

In a medium sauce pot, bring 6 cups water to a boil. Remove from the heat. Add the rice noodles and let soak until just tender, 6 to 7 minutes. Drain the noodles and rinse them under cold water.
While the water heats and the noodles soak, prepare the remaining ingredients.

2

Make the cucumber salad

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into ½-inch-thick slices, then crosswise into ½-inch pieces.
  • Cut the apple into quarters and cut away the core. Cut the fruit into ½-inch pieces.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Juice the lemon.
In a medium bowl, stir together the cucumber, apple, basil, and 1 tablespoon lemon juice. Season to taste with salt and pepper.

3

Prep the lettuce; cook the tofu

  • Trim the root end from the iceberg lettuce; separate the leaves.
  • Crumble the tofu into corn-kernel-sized pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Measure out ¼ cup coconut milk; save the rest for another use.
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 garlic and lemongrass paste and cook until fragrant, 1 to 2 minutes. Remove from the heat, stir in ¼ cup coconut milk, and season to taste with salt and pepper.

4

Serve

Transfer the lettuce leaves to individual plates and fill the leaves with the rice noodles. Top with the tofu and the cucumber salad and serve.

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.