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Tofu Lettuce Cups
with miso soup

Active: 40 Total: 40
This homemade teriyaki sauce is always a favorite in our community members' kitchens and got great reviews when it was featured back in 2015. This fresh, flavorful meal includes a very simple homemade miso soup on the side.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Teriyaki Tofu Lettuce Cup:
  • Tofu, extra-firm - 16 oz , chopped (vacuum-packed preferable)
  • Iceberg lettuce - 8 leaves , sub large outer leaves from Romaine hearts
  • Water chestnuts - 5 oz , drained and chopped
  • Mushrooms, shiitake - 8 oz , chopped
  • Green onions - 1 stalk , chopped
  • Oil, cooking - 2 Tbsp
Teriyaki Sauce:
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Water - 1/2 cup + 1 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Mirin - 2 Tbsp
  • Brown sugar - 1 1/2 Tbsp
  • Cornstarch - 2 tsp
Miso Soup:
  • Green onions - 1 stalk , sliced
  • Water - 6 cups
  • Miso paste, any type - 5 Tbsp

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then chop into small pieces. (Can be done 1 day ahead
  2. Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make teriyaki sauce - Combine garlic, ginger, first portion of water (for sauce), soy sauce, mirin, and brown sugar. (Can be done up to 5 days ahead)
  4. Iceberg lettuce / Water chestnuts / Mushrooms / Green onions (for lettuce cups and soup) - Prep as directed. For lettuce, slice off stem and then peel off leaves from the stem end. Store separately. (Can be done up to 2 days ahead)

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Make

  1. Bring a saucepan with water (portion for soup) to a boil. Put miso paste into a separate bowl and whisk some of the hot water into the miso paste until it’s smooth, like peanut butter. Pour miso into the boiling water and lower to a simmer.
  2. While miso soup is simmering, heat a wok or skillet with oil over medium-high heat. Add tofu and saute until starting to brown, 4 to 5 minutes.
  3. Stir in mushrooms and water chestnuts. Cook for another 4 to 5 minutes until mushrooms are very tender.
  4. Pour teriyaki sauce over tofu and bring to a simmer.
  5. Meanwhile, whisk together cornstarch and second portion of water (for sauce). Add cornstarch mixture to pan with tofu and stir everything together. Continue cooking until sauce thickens and coats ingredients, 3 to 5 minutes more.
  6. Season miso soup with salt if needed. Spoon tofu filling into lettuce cups and divide miso soup between serving bowls. Garnish both with green onions. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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