Toppings (optional): crushed peanuts or seeds, sliced green onion
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
Gluten Free | |
Non-GMO project verified | |
Nut free (includes coconut) |
- In 4-Cup Prep Bowl, combine mix with water and vinegar. Microwave on high, uncovered, 2 min, stirring halfway. Remove from microwave and set aside to let cool.
- Drain tofu. Pat dry as best you can. Cut each block into 16 cubes.
- In large non-stick fry pan, heat oil over medium-high heat. Add tofu (pan will be full). Pan-fry, flipping once, until golden brown on two sides, about 4–5 min per side.
- Once golden, turn off heat. Add 1⁄2 cup sauce; stir to coat. The residual heat from the pan will help thicken the sauce slightly.
- Julienne carrot and cucumber.
- To assemble, make eight sets of two stacked lettuce leaves. Top each stack with tofu, carrots, cucumber, and cilantro, if using. Drizzle with remaining sauce and add toppings, if desired.
When the tofu is ready to flip, it will easily release from the pan. If you try and flip too early, it might stick!
Serve with 1 cup rice.
Per serving: Calories 260, Fat 11 g (Saturated 0.2 g, Trans 0 g), Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 26 g (Fibre 4 g, Sugars 17 g), Protein 17 g.
Toppings (optional): crushed peanuts or seeds, sliced green onion
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
Gluten Free | |
Non-GMO project verified | |
Nut free (includes coconut) |
- In 4-Cup Prep Bowl, combine mix with water and vinegar. Microwave on high, uncovered, 2 min, stirring halfway. Remove from microwave and set aside to let cool.
- Drain tofu. Pat dry as best you can. Cut each block into 16 cubes.
- In large non-stick fry pan, heat oil over medium-high heat. Add tofu (pan will be full). Pan-fry, flipping once, until golden brown on two sides, about 4–5 min per side.
- Once golden, turn off heat. Add 1⁄2 cup sauce; stir to coat. The residual heat from the pan will help thicken the sauce slightly.
- Julienne carrot and cucumber.
- To assemble, make eight sets of two stacked lettuce leaves. Top each stack with tofu, carrots, cucumber, and cilantro, if using. Drizzle with remaining sauce and add toppings, if desired.
When the tofu is ready to flip, it will easily release from the pan. If you try and flip too early, it might stick!
Serve with 1 cup rice.
Per serving: Calories 260, Fat 11 g (Saturated 0.2 g, Trans 0 g), Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 26 g (Fibre 4 g, Sugars 17 g), Protein 17 g.