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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.


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


  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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  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!



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