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Tofu Teriyaki Lettuce Cups
with miso soup

Active: 30 min Total: 30 min
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!


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


  1. 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)
  2. 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)

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  1. 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.
  2. 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.
  3. Next add in mushrooms and water chestnuts. Cook for another 4 to 6 minutes until shiitakes are tender. Coat ingredients in teriyaki sauce.
  4. Spoon tofu filling into lettuce cups and divide miso soup into bowls. Garnish both with green onions.



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