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Gallery Crumbled-Tofu-and-Shiitake Lettuce Cups Credit: Nico Schinco Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1/3 cup hoisin sauce 3 tablespoons sambal oelek or chili-garlic sauce, divided 5 tablespoons unseasoned rice or white vinegar, divided 1 pound extra-firm tofu, drained and pressed to remove excess moisture 2 tablespoons cornstarch 1/4 cup vegetable oil, divided Kosher salt and freshly ground pepper 2 cups chopped shiitake caps (from two 3.5-ounce packages) 1 cup chopped bell pepper Lettuce leaves, steamed sushi rice, and peanuts, for serving
Cook’s Notes For ease of eating, choose a variety of lettuce with big, pliable leaves, like Boston or sweet, tender Bibb. For crunch, try green-leaf or iceberg.
Gallery Crumbled-Tofu-and-Shiitake Lettuce Cups Credit: Nico Schinco
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Gallery
Crumbled-Tofu-and-Shiitake Lettuce Cups Credit: Nico Schinco
Crumbled-Tofu-and-Shiitake Lettuce Cups
Credit: Nico Schinco
Crumbled-Tofu-and-Shiitake Lettuce Cups
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1/3 cup hoisin sauce 3 tablespoons sambal oelek or chili-garlic sauce, divided 5 tablespoons unseasoned rice or white vinegar, divided 1 pound extra-firm tofu, drained and pressed to remove excess moisture 2 tablespoons cornstarch 1/4 cup vegetable oil, divided Kosher salt and freshly ground pepper 2 cups chopped shiitake caps (from two 3.5-ounce packages) 1 cup chopped bell pepper Lettuce leaves, steamed sushi rice, and peanuts, for serving
Directions
Stir together hoisin, 1 tablespoon water, and 2 tablespoons each sambal oelek and vinegar. In a separate bowl, mix remaining 1 tablespoon sambal oelek and 3 tablespoons vinegar.
Crumble tofu and toss with cornstarch to evenly coat. Heat 2 tablespoons oil in a large nonstick skillet over high until shimmering. Add tofu; season with salt and pepper and cook, stirring occasionally, until edges crisp, 6 to 8 minutes. Transfer to a plate.
Add remaining 2 tablespoons oil and shiitakes; season. Cook, stirring often and breaking up any browned bits, until golden, 5 to 6 minutes. Return tofu to skillet along with hoisin mixture; cook until thickened slightly, 1 to 2 minutes. Stir in bell pepper; remove from heat. Serve in lettuce cups with steamed rice, peanuts, and vinegar sauce.
Cook’s Notes For ease of eating, choose a variety of lettuce with big, pliable leaves, like Boston or sweet, tender Bibb. For crunch, try green-leaf or iceberg.
Cook’s Notes
For ease of eating, choose a variety of lettuce with big, pliable leaves, like Boston or sweet, tender Bibb. For crunch, try green-leaf or iceberg.
Reviews
Add Rating & Review
Reviews
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All Reviews for Crumbled-Tofu-and-Shiitake Lettuce Cups
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crumbled-Tofu-and-Shiitake Lettuce Cups
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
