Meal Details
1. Taiwanese tofu lettuce cups
370 cals, 15p, 7c, 31f (per meal)
1/2 cup(s) (119mL)
6 tbsp (90mL)
32 leaf inner (192g)
2 2/3 tbsp (40mL)
6 tbsp (5mL)
4 tbsp, slivered (27g)
4 clove(s) (12g)
1 1/4 lbs (567g)
4 tbsp (24g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat about 2/3 of the oil in a non-stick skillet over medium-high heat. Add the tofu, season with salt and pepper, and cook until browned in places, about 5-6 minutes. Transfer tofu to a plate and wipe the skillet clean.
2
Add the remaining oil to the same skillet over medium-high heat. Add the garlic, ginger, and almonds, and stir frequently until the garlic is fragrant and the almonds are toasted, about 1-2 minutes.
3
Stir in the apple cider vinegar, soy sauce, and water, and cook until the mixture slightly thickens, about 2-3 minutes.
4
Return the tofu to the skillet and toss to coat.
5
Spoon the tofu mixture into the lettuce cups and serve.