Mediterranean Diet Friendly Gluten Free Sesame Tofu Lettuce Cups
Total time35 min
Prep time20 min
Cook time15 min
4.9(14)
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Learn more āIngredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 1 tsp fresh ginger, finely grated
- 1 tsp cornstarchChef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
For serving
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrots
- Ā½ english cucumber, thinly sliced into half-moons
- 3 green onions (green tops only), thinly sliced
- 1 tbsp sesame seeds
- 1ā2 tsp chili garlic sauce (optional)
Instructions
- 1
Wrap the pressed tofu block in several layers of paper towels and press firmly for at least 5 minutes, or until the towels are visibly damp. Cut into 1/2-inch cubes and transfer to a bowl. Sprinkle with 2 tbsp cornstarch and toss until each cube is lightly coated.
- 2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, honey, grated ginger, and 1 tsp cornstarch until smooth. Set aside.
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