Lettuce Cups with Tofu and Beef

Name: Lettuce Cups with Tofu and Beef
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H42M0.000S
Yield: 4 servings
Ingredients: 1 tablespoons bottled chili-garlic sauce; 1 1/2 teaspoons toasted sesame oil; 3 tablespoons low-sodium soy sauce; 1/4 cup hoisin sauce; 2 tablespoons rice vinegar; 2 tablespoons sherry or Chinese cooking wine; 8 ounces extra-firm tofu; 2 teaspoons canola oil; 2 tablespoons fresh minced ginger; 4 scallions, greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each); 1/2 pound lean ground beef (90 percent or leaner); 1/2 cup finely diced water chestnuts; 1 large head Bibb lettuce, outer leaves discarded, leaves separated; 1 red bell pepper, finely diced; 1/4 cup chopped peanuts

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Level: Easy
Total: 42 min

Prep: 30 min
Cook: 12 min

Yield: 4 servings

Level: Easy
Total: 42 min

Prep: 30 min
Cook: 12 min

Yield: 4 servings

Ingredients

1 tablespoons bottled chili-garlic sauce

1 1/2 teaspoons toasted sesame oil

3 tablespoons low-sodium soy sauce

1/4 cup hoisin sauce

2 tablespoons rice vinegar

2 tablespoons sherry or Chinese cooking wine

8 ounces extra-firm tofu

2 teaspoons canola oil

2 tablespoons fresh minced ginger

4 scallions, greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each)

1/2 pound lean ground beef (90 percent or leaner)

1/2 cup finely diced water chestnuts

1 large head Bibb lettuce, outer leaves discarded, leaves separated

1 red bell pepper, finely diced

1/4 cup chopped peanuts

Directions

Watch how to make this recipe.

In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.
Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.

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