Tofu Teriyaki Lettuce Cups
with miso soup

Name: Tofu Teriyaki Lettuce Cups
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Tofu, extra firm (vacuum packed preferable), cubed; 3/4 lb Mushrooms, shiitakes, sliced; 1 stalk Green onions, sliced; 5 oz Water chestnuts, chopped; 8 leaves Iceberg lettuce; 3 Tbsp Cornstarch; 2 Tbsp Oil, cooking; ~1/2 cup Leftover teriyaki sauce (from Mon); 1 stalk Green onions, sliced; 6 cups Water; 5 Tbsp Miso paste, any type (sub soy sauce)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

These tofu teriyaki cups are full of flavor and easy, because you've already made the sauce from Monday's dinner already. These lettuce cups are full of texture, plus they're inexpensive thanks to the use of tofu!
Smarts: If you have miso paste in your fridge, you've got all you need for miso soup!

Ingredients

Metric

Servings:

Tofu Teriyaki Lettuce Cups:

Tofu, extra firm (vacuum packed preferable) - 1 lb , cubed
Mushrooms, shiitakes - 3/4 lb , sliced
Green onions - 1 stalk , sliced
Water chestnuts - 5 oz , chopped
Iceberg lettuce - 8 leaves
Cornstarch - 3 Tbsp
Oil, cooking - 2 Tbsp
Leftover teriyaki sauce (from Mon) - ~1/2 cup

Miso Soup:

Green onions - 1 stalk , sliced
Water - 6 cups
Miso paste, any type (sub soy sauce) - 5 Tbsp

Prep

Tofu - If tofu is packaged in water, press out liquid first. Then chop into ½” / 1.25cm cubes. (Can be done up 1 day ahead)
Shiitakes / Green onions (for lettuce cups and miso soup) / Water chestnuts / Iceberg lettuce - Prep as directed. For lettuce, slice off stem and then peel off leaves from the stem end. (Can be done up to 3 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Make miso soup by bringing water in a saucepan 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.
While miso soup is cooking, toss tofu with cornstarch. Heat a wok over medium-high heat. Add cooking oil and then tofu to heated oil. Saute until golden, 5 to 7 minutes.
Next add in mushrooms and water chestnuts. Cook for another 4 to 6 minutes until shiitakes are tender. Coat ingredients in teriyaki sauce.
Spoon tofu filling into lettuce cups and divide miso soup into bowls. Garnish both with green onions.

Reviews

Ratings

0 reviews