Toppings (optional): crushed peanuts or seeds, sliced green onion
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
20 min
4 servings
$2.54/servingToppings (optional): crushed peanuts or seeds, sliced green onion
20 min4 servings$2.54/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
