This healthy and delicious salad of tofu,
water chestnuts, mushrooms, apple and carrots makes a lovely
presentation when served in lettuce cups. Recipe compliments
of chef Ying Chang Compestine.
Lettuce Cups with
Flavored Tofu & Walnuts
- 1 head iceberg lettuce
3 tablespoons canola oil
1 cup finely chopped fresh oyster mushrooms
8 ounces flavored baked tofu or extra-firm tofu, cut into 1/2-inch
1/2 cup finely diced carrot
1/2 cup finely diced green apple
1/2 cup finely diced water chestnuts
2 tablespoons MAGGI TASTE OF ASIA Chili Garlic Sauce
1/2 cup walnuts, toasted
2 teaspoons sesame oil
2 green onions, finely chopped
3 tablespoons MAGGI Seasoning Sauce
- Cut out lettuce core and separate leaves.
Cut leaves into 4-inch squares to make "cups." Arrange
lettuce on large serving plate.
- Heat canola oil in large wok or skillet
over medium-high heat. Add mushrooms and tofu; cook, stirring
constantly, for 2 minutes. Add carrot, apple and water chestnuts.
Cook, stirring constantly, for 1 minute.
- Stir in chili garlic sauce. Cook, stirring
occasionally, for 1 minute or until vegetables are heated through.
Add nuts, sesame oil and green onions; toss to combine. Season
with seasoning sauce.
- Spoon 2 tablespoons tofu mixture into
each lettuce leaf cup and eat with your hand.
Makes 6 servings
Preparation Time: 30 mins
Cooking Time: 5 mins
Note: For those who are not vegetarians,1
cup cooked, diced chicken breast meat may be used in place of
Nutritional Information Per Serving (1/6
of recipe): Calories: 220 Calories from Fat: 160 Total Fat: 18
g Saturated Fat: 2 g Cholesterol: 0 mg Sodium: 760 mg Carbohydrates:
12 g Dietary Fiber: 4 g Sugars: 4 g Protein: 8 g
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.