Lettuce Cups with Flavored Tofu & Walnuts
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.
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 cubes
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
Tip: For those who are not vegetarians, 1 cup cooked, diced chicken breast meat may be used in place of tofu.
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.