Cumin Tofu and Shiitake Lettuce Cups with Green Beans
These fresh lettuce cups feature a savory tofu and shiitake mushroom filling seasoned with cumin and soy sauce, creating a satisfying plant-based meal. The tofu is crumbled and sautéed with aromatic vegetables, while toasted pine nuts add texture and richness. Served alongside blistered green beans with Asian flavors, this combination offers contrasting textures and complementary tastes. Perfect for a light lunch or dinner when you want something fresh yet filling. The lettuce cups provide a crisp, refreshing vehicle for the warm, umami-rich filling, making each bite a perfect balance of flavors and textures.
Ingredients
- 16 oz tofu, firm
- 1 medium onions
- 1 bell peppers, green, diced
- 3 cloves garlic, chopped
- 12 leaves lettuce, bibb, iceberg, or romaine
- 8 oz mushrooms, shiitake, chopped
- ¼ cup pine nuts
- 1 Tbsp oil, cooking
- 2 tsp cumin
- 2 Tbsp soy sauce, low-sodium
- 1 tsp hot sauce(optional)
- 2 cloves garlic, chopped
- 1 lb green beans, trimmed
- 1 Tbsp soy sauce, low-sodium
- 1 tsp mirin(optional)
- ½ tsp red pepper flakes
- 2 Tbsp oil, cooking
Instructions
- 1
Heat wok over medium-high heat for green beans
- 2
Add oil and green beans to heated oil
- 3
Saute for 10 to 12 minutes until browned and blistered
- 4
Finish with Szechuan sauce and remove from heat
- 5
Season to taste with more salt and hot sauce
- 6
Heat skillet over medium heat for tofu
- 7
Add pine nuts and toast until golden for 3 to 4 minutes
- 8
Remove and set aside
- 9
Return pan to medium-high heat and add oil
- 10
Add onions and bell peppers to heated oil with a sprinkle of salt
- 11
Saute for 4 minutes until aromatics are tender
- 12
Add shiitakes and saute for another 4 to 6 minutes
- 13
Fold in tofu and break up with wooden spoon
- 14
Add garlic, cumin, soy sauce, and hot sauce if using
- 15
Saute until everything is mixed through
- 16
Remove from heat and season to taste
- 17
Divide tofu filling into lettuce cups
- 18
Garnish with pine nuts
- 19
Serve with green beans on the side
Tips
Look for pre-chopped shiitake mushrooms to save prep time
Toast pine nuts until golden for the best nutty flavor
Season the filling to taste at the end for perfect flavor balance
Good to Know
Refrigerate filling up to 3 days, assemble cups just before serving
Prep vegetables and tofu filling up to 1 day ahead, reheat gently
Serve immediately while filling is warm and lettuce is crisp
Common Mistakes
Don't overcrowd the pan when cooking vegetables to avoid steaming
Toast pine nuts carefully as they burn quickly
Substitutions
FAQ
Can I make this without the green beans?
Yes, the lettuce cups work perfectly as a standalone dish. You could add extra vegetables to the filling like diced carrots or water chestnuts for more substance.
What if I don't have a wok for the green beans?
A large skillet works fine for the green beans. Just make sure it's hot enough to get good browning and blistering on the beans.
How long will the assembled lettuce cups keep?
Assemble just before serving as the lettuce will wilt. The filling keeps 3 days refrigerated and can be reheated gently before serving.