One of my moms favorite places to eat is P.F. Changs. Every year for her birthday that is where she wanted to go, and you better believe we always got the chicken lettuce cups. So this recipe is inspired by her and those chicken lettuce cups. To make them plant based I crumble up some tofu and use cauliflower rice to serve as the base and then toss in a few vegetables and toss everything in a delicious gluten free hoisin sauce!
These lettuce cups are so delicious I could easily eat the whole pan! They are a great option if you are trying to reduce your carb intake or if you're looking for a lighter dish to make on those nights when you don't want something really heavy.
Tofu often gets a bad wrap, but the great part about it is that it pretty much doesn't have flavor and is a blank canvas to do whatever you want with it. Give this recipe a try for one of your meatless dinners this week, or if you don't eat meat, give them a try anyways!
Tofu and Cauliflower Lettuce Cups
Yield: 4 Servings
Ingredients:
1 tbsp. neutral oil
1 lb. extra firm tofu
2-3 cloves garlic, minced
1 tbsp. ginger, minced
½ tsp. red pepper flakes
2 c. frozen cauliflower rice
1 c. shredded carrots
¼ c. water chestnuts, minced
1 head butter lettuce, trimmed and rinsed
3 scallions, thinly sliced
¼ c. hoisin sauce (can substitute gf hoisin sauce)
¼ c. soy sauce (tamari for gluten free)
2 tbsp. neutral oil
Juice from one lime
Directions:
1. In a large skillet, heat 1 tbsp. oil over medium heat. Drain water off of tofu and remove from package. Crumble tofu into pan and cook over medium heat until water evaporates, and tofu starts to lightly brown.
2. Add in garlic, ginger and red pepper flakes, cook until fragrant.
3. Next add in cauliflower rice, carrots and water chestnuts. Sauté over medium heat until cooked through and tender, about 10 minutes.
4. While the filling is cooking, pull leaves off the head of butter lettuce and rinse off any dirt. Gently pat dry with a paper towel.
5. For the sauce, in a small bowl mix together the hoisin, soy sauce, 2 tbsp. neutral oil and lime juice. Stir to combine and pour in with the vegetable mixture.
6. Finish everything off with scallions, and stir once more to combine.
7. Spoon into lettuce cups and enjoy.
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