Tofu Lettuce Boats
A low carb recipe I actually like eating.
Prep Time: 10ish min
Cook Time: 20ish min
Yield: 4-6 servings
Ingredients
1 can of water chestnuts
1 block firm tofu
1 large carrot
3 green onions
1 head of romaine lettuce
3 cloves garlic
2” piece of ginger
2 tbsp soy sauce
1/4 cup hoisin sauce
1 tsp sriracha
1 tsp pepper
2 tsp rice vinegar
2 tbsp sesame oil
salt to taste
chili oil for serving
Instructions
Press the tofu for at least 30 min to remove excess moisture.
While the tofu is pressing, prep the veg. Mince the garlic and ginger. Dice the carrot and water chestnuts. Slice the green onions, separating the light green/dark green bits.
Heat oil in a large skillet over medium/high heat. Once the oil is hot, add the ginger, garlic, and light parts of the green onion. Saute for a few minutes until fragrant.
Crumble in the tofu. The tofu doesn’t have to be in uniform pieces, just make sure that they are all kinda bite size chunks. Cook until the tofu begins to brown.
Add in the carrot and the water chestnuts. Give it a big stir.
Add in the soy sauce, hoisin sauce, sriracha, rice vinegar, and pepper. Stir and continue to cook until the tofu has absorbed most of the sauce. The mixture should be a rich brown color. Taste and add salt as needed. Set aside.
Separate the romaine lettuce into individual leaves. Rinse and dry.
Spoon tofu mixture into lettuce leaves. Top with dark green bits of the green onion, sesame seeds, and chili oil. I also added a bit of shredded red cabbage for an extra crunch.
Eat! This is messy, so make sure to grab extra napkins.
Tip: Make this into a salad instead! Chop up the lettuce, mix it with the tofu filling, and eat it straight out of a bowl.