Lettuce Cups Two Ways

May 24, 2021

Lettuce Cups (Two Ways)


These lettuce cups are a great way to have a simple, healthy lunch when you’re tired of using lettuce for salads. The potatoes add a nice sweetness that breaks up the strong, savory bases. For an earthy, nutty flavor, opt into the miso base. If you’re looking for something spicier and packed with flavor, go for the chili base.


 Ingredients

1 head of lettuce

1 block extra firm tofu, drained and cut into ½ to ¾ inch pieces

4 cups sweet potato, cut into ½ inch pieces

3 shallots, thinly sliced (optional)

3 garlic cloves, minced

2 tsp paprika

½ tsp cumin

½ tsp ground coriander

2 tbsp tomato paste

1 tsp cayenne pepper 

3 tbsp miso

1½ tsp honey, to taste

½ tsp mirin

1 tsp ginger, minced

1 cup cooked white rice

Olive oil, for cooking

Sesame oil (optional)

Sliced avocado, crumbled queso fresco, cilantro, chili flakes, lime wedges, scallions, and toasted sesame seeds (for serving)


Directions

  1. Preheat oven to 425°F. Toss sweet potato onto a rimmed baking sheet with olive oil. Roast until soft with browned edges, 15-17 minutes.
  2. Heat 2-3 tbsp olive oil in a pan or wok over medium heat, adding minced garlic after 2 minutes (garlic should begin to sizzle).
  3. Add tofu, seasoning with a pinch of salt, and pan-fry until tofu begins to slightly brown. Add sweet potatoes and shallots.
  4. Reduce heat to medium.
    For the miso base: add miso, mirin, and honey. If pan is starting to look dry, add a little bit of water to break up the ingredients. Toss until tofu is browned and crisp around the edges. Add sesame oil for flavor (optional)
    For the chili base: add paprika, cumin, and cayenne pepper. Toss until spices begin to darken. Add tomato paste and cook, mixing until sauce begins to deepen in color even more. Add salt to taste.
  5. Serve over rice in lettuce cups. Serve the chili base with avocado, queso fresco, cilantro, chili flakes, and lime juice. Serve the miso base with sliced scallions and sesame seeds.

This recipe was created by Local Roots Recipe Contributor Rachel He (@rachelyhe)





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