All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You won't believe how easy it is to make a restaurant-quality dish from your own kitchen. Crispy nugs of tofu are glazed with hoisin and sweet chili sauce, then served in buttery lettuce cups with fresh carrots. Take them for a dip in sesame-ginger sauce, and your home just became the hottest table in town.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Press the Tofu
Line a plate with two paper towels. Cut tofu into 1/2" cubes. Arrange tofu in a single layer on plate and season with 1/2 tsp. salt. Top with another paper towel, then another plate. Add some weight to plate (such as a canned good or two more plates) to gently press tofu. Removing moisture allows tofu to get crispy and better absorb flavors. Set aside for 10 minutes while you continue prep.
Prepare the Ingredients
Separate lettuce leaves for cups. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Drain and coarsely chop water chestnuts. Combine hoisin, sweet chili sauce, and 1 Tbsp. water in a small bowl.
Sear the Tofu
Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and tofu pieces in a single layer to hot pan. Sear undisturbed until golden brown, 3-4 minutes. Stir occasionally until browned on at least two sides, 2-3 minutes.
Finish the Filling
Add white portions of green onions, matchstick carrots, and water chestnuts to pan. Cook, stirring constantly, until just slightly wilted, 2-3 minutes. Add hoisin-sweet chili mixture. Continue cooking and stirring until sauce thickens and glazes tofu, 2 minutes.
Build the Lettuce Wraps
Scoop glazed tofu mixture into lettuce cups, about three cups per person. For added structural support and crunch, double-layer lettuce cups.
Plate the Dish
Serve lettuce cups on a plate. Garnish with green portions of green onion and serve with sesame ginger dressing on side for dipping.
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