Crispy Kogi Lettuce Cups
with Gochujang Crema
Behold the power of 20 minutes. Fast, fresh, and flavorful lettuce cups make the perfect weeknight meal. Crispy ginger-garlic tofu stands in for "kogi," meaning "meat" in Korean, and spicy chile crema turns up the heat in this gluten-free, high protein, high fiber dinner.
Nutrition (per serving)
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INGREDIENTS
- 1 tbsp gochujang
- 1/4 cup vegan mayo
- 1 oz ginger, peeled and grated
- 3 garlic cloves, peeled and minced
- 2 tbsp low-sodium tamari
- 1 tsp turbinado sugar
- 2 tbsp seasoned rice vinegar (divided)
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 1/4 cup cornstarch
- 1 carrot, peeled and grated
- 1 head Roma crunch lettuce, trimmed, 6 leaves separated and remaining leaves shredded
- 8.8 oz precooked brown rice
- 2 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
In medium bowl, whisk together gochujang, mayo, ginger, garlic, tamari, sugar, and just half the vinegar. Set aside.
Combine tofu, cornstarch, and a pinch of salt and pepper in large bowl and toss to coat. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook, tossing occasionally, until crispy and browned in places, 6 to 9 minutes. Off heat, stir in gochujang crema and toss to coat.
Stir together carrot, shredded lettuce, remaining vinegar, and a pinch of salt in medium bowl. Make small tear at top of rice bag and microwave bag for 90 seconds. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Lay lettuce leaves on serving dishes and top with rice, crispy kogi tofu, and carrot slaw. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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