TRAINAI RECIPE · LUNCH
Tofu Peanut Lettuce Cups
Use large romaine leaves from the weighed greens as cups.
- Prep
- 15 min
- Cook
- 12 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 180 g firm tofu, drained
- 80 g mixed salad leaves
- 70 g carrot
- 100 g cucumber
- 18 g unsweetened peanut butter
- 10 g reduced-sodium soy sauce
- 20 g lime juice
- 30 g water
- 4 g olive oil
- 5 g fresh ginger
Ingredient notes
Vegan ingredients.
Contains: gluten-containing ingredients, peanuts, soy. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Wash and dry large romaine leaves. Grate carrot, dice cucumber and crumble drained tofu.
- Whisk peanut butter, soy sauce, lime juice and measured water.
- Heat oil in a nonstick skillet; cook tofu and ginger for 8–10 minutes until hot and lightly browned. Toss with half the sauce.
- Fill leaves with tofu, carrot and cucumber and drizzle with the remaining sauce.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
