Lettuce Cups With Tofu And Beef
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 tsps
Toasted Sesame Oil3 tbsps
Soy Sauce (low-sodium)1 cup
Hoisin Sauce2 tbsps
Rice Vinegar2 tbsps
Sherry230 g
Firm Tofu (extra-)2 tsps
Canola Oil2 tbsps
Ginger (fresh minced)1 cup
Peanut (chopped)Directions:
1
Watch how to make this recipe
2
In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry
3
Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels
4
Use more paper towels to firmly pat the tofu in order to remove as much water as possible
5
This should take about 2 minutes and use about 3 paper towels
6
Finely mince dried tofu and set aside
7
Heat the oil in a wok or extra-large skillet over medium heat
8
Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes
9
Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes
10
Add reserved sauce
11
Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes
12
Add water chestnuts and stir to incorporate
13
Fill each lettuce leaf with the filling
14
Serve garnished with scallion greens, red peppers and peanuts