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Meatless Monday: Spicy Tofu and Zucchini Lettuce Cups
By realdavisduo
•
Added 21 days ago
•
Updated 21 days ago
Easy
Dinner
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves 4
Ingredients (for 4 servings)
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14.0 oz Extra Firm Tofu
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2.0 whole Zucchini
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1.0 whole Red Onion
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3.0 clove Garlic
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2.0 tbsp Soy Sauce
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1.0 tbsp Sesame Oil
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1.0 tbsp Sriracha
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1.0 tbsp Rice Vinegar
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1.0 tsp Ginger Paste
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8.0 whole Butter Lettuce Leaves
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2.0 tbsp Olive Oil
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2.0 whole Scallions
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1.0 tbsp Sesame Seeds
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
118.0
Calories
10.8g
Protein
5.2g
Carbs
6.7g
Fat
1.3g
Fiber
1.8g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Instructions
1. Press tofu between paper towels for 10 minutes to remove moisture, then crumble into small pieces.
2. Dice zucchini into small cubes. Finely dice the red onion. Mince the garlic.
3. Heat olive oil in a large skillet over medium-high heat. Add crumbled tofu and cook 5-6 minutes, stirring occasionally, until golden.
4. Add red onion and garlic to skillet and cook 2 minutes.
5. Add diced zucchini and cook another 3 minutes until tender.
6. In a small bowl, whisk together soy sauce, sesame oil, sriracha, rice vinegar, and ginger paste.
7. Pour sauce over tofu mixture and toss to combine. Cook 1-2 minutes until sauce is absorbed.
8. Thinly slice scallions.
9. Spoon tofu filling into butter lettuce cups. Top with scallions and sesame seeds. Serve immediately.
Nutrition Estimates (*estimated per serving)
118.0
Calories
10.8g
Protein
5.2g
Carbs
6.7g
Fat
1.3g
Fiber
1.8g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.