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
We've filled lettuce cups with some good proteins over the years, but we can't just leave that to the meat lovers. Our vegetarian friends deserve those great flavors, and the textural contrast between the soft tofu and the crunchy lettuce, as well as the carnivores. Order these up, and enjoy our latest “cup” offering!
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
Large 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
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.
Separate leaves of lettuce for cups.
Mince pickled ginger.
Trim and thinly slice green onions, keeping white and green portions separate.
Make the Eggroll Slaw
In a mixing bowl, combine slaw mix, vinegar, ginger, half the sweet chili sauce (to taste; reserve remaining for sauce), and ¼ tsp. salt.
Set aside to let flavors marry, at least 10 minutes.
While slaw sits, cook tofu.
Cook the Tofu
Line another plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 7-9 minutes.
Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.
Remove from burner. Transfer tofu to towel-lined plate. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook tofu to medium-low heat. Add white portions of green onions and 1 tsp. olive oil to hot pan. Stir occasionally until slightly tender, 1-2 minutes.
Add gochujang (to taste), remaining sweet chili sauce (to taste), soy sauce, and 2 Tbsp. water. Bring to a simmer.
Once simmering, remove from burner. Gently stir in tofu until coated, 30-60 seconds.
Assemble Lettuce Cups and Finish Dish
Stir crispy wontons and green portions of green onions (reserve a pinch for garnish) into slaw until combined.
Plate dish as pictured on front of card, filling lettuce cups with tofu mixture and topping with slaw and reserved green portions of green onions. Layer two lettuce cups for extra crunch and structural support, if desired. Bon appétit!
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