Lettuce Cups with Flavored Tofu & Walnuts

Lettuce Cups with Flavored Tofu & Walnuts
Makes:
6
Prep Time:
30
minutes
Total Time:
35
minutes
based on 2 reviews
1

Dietary Considerations:

Vegetarian
Lettuce Cups with Flavored Tofu & Walnuts also features a delicious combination of water chestnuts, mushrooms, apple and carrots in an attractive and delicious dish. Compliments of chef Ying Chang Compestine.

In this recipe:

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Ingredients:

  • 1 head iceberg lettuce
  • 3 tablespoons canola oil
  • 1 cup finely chopped fresh oyster mushrooms
  • 8 ounces flavored baked tofu or extra-firm tofu, cut into 1/2-inch cubes
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced green apple
  • 1/2 cup finely diced water chestnuts
  • 2 tablespoons MAGGI TASTE OF ASIA Chili Garlic Sauce
  • 1/2 cup walnuts, toasted
  • 2 teaspoons sesame oil
  • 2 green onions, finely chopped
  • 3 tablespoons MAGGI Seasoning Sauce

Directions:

CUT out lettuce core and separate leaves. Cut leaves into 4-inch squares to make "cups." Arrange lettuce on large serving plate.

HEAT canola oil in large wok or skillet over medium-high heat. Add mushrooms and tofu; cook, stirring constantly, for 2 minutes. Add carrot, apple and water chestnuts. Cook, stirring constantly, for 1 minute.

STIR in chili garlic sauce. Cook, stirring occasionally, for 1 minute or until vegetables are heated through. Add nuts, sesame oil and green onions; toss to combine. Season with seasoning sauce.

SPOON 2 tablespoons tofu mixture into each lettuce leaf cup and eat with your hand.

NOTE: 1 cup cooked, diced chicken breast meat may be used in place of tofu.


Reviews:

Review This Recipe

changes to recipe

 Star(s)

Beth Zaring from Wellston Ohio

I have bookmarked this interesting looking recipe. But I intend to put it on spinach leaves and substitute home made firm goat cheese for the marinated tofu. I hope these changes not ruin the spirit of the dish.

Read More Reviews

Review This Recipe
  •  Star(s)

    Yumo!

    laura from Jacksonville NC

    I have to say..I did make a few changes...(my hubby dosen't like Tofu) so we used chicken. This made a lovely light dinner that still filled you up. Will make this more often and a nice change to your typical dinner...the toppings have endless possibilities.

  •  Star(s)

    changes to recipe

    Beth Zaring from Wellston Ohio

    I have bookmarked this interesting looking recipe. But I intend to put it on spinach leaves and substitute home made firm goat cheese for the marinated tofu. I hope these changes not ruin the spirit of the dish.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 220
  • Calories from Fat: 160
  • Total Fat: 18g (27% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 760mg (32% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 4g
  • Protein: 8g
  • Vitamin A: 35% of DV
  • Vitamin C: 10% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lettuce Cups with Flavored Tofu & Walnuts

Ingredients

  • 1 head iceberg lettuce
  • 3 tablespoons canola oil
  • 1 cup finely chopped fresh oyster mushrooms
  • 8 ounces flavored baked tofu or extra-firm tofu, cut into 1/2-inch cubes
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced green apple
  • 1/2 cup finely diced water chestnuts
  • 2 tablespoons MAGGI TASTE OF ASIA Chili Garlic Sauce
  • 1/2 cup walnuts, toasted
  • 2 teaspoons sesame oil
  • 2 green onions, finely chopped
  • 3 tablespoons MAGGI Seasoning Sauce

 

Directions

CUT out lettuce core and separate leaves. Cut leaves into 4-inch squares to make "cups." Arrange lettuce on large serving plate.

HEAT canola oil in large wok or skillet over medium-high heat. Add mushrooms and tofu; cook, stirring constantly, for 2 minutes. Add carrot, apple and water chestnuts. Cook, stirring constantly, for 1 minute.

STIR in chili garlic sauce. Cook, stirring occasionally, for 1 minute or until vegetables are heated through. Add nuts, sesame oil and green onions; toss to combine. Season with seasoning sauce.

SPOON 2 tablespoons tofu mixture into each lettuce leaf cup and eat with your hand.

NOTE: 1 cup cooked, diced chicken breast meat may be used in place of tofu.

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