You can’t eat romaine lettuce right now, but I’ve got your back because butter lettuce (probably) won’t give you E. Coli.
I don’t think I’ve ever met anyone who didn’t like lettuce cups. If you’re one of the rare few, you should skip this post and hop on over to my bacon wrapped dates post because I guarantee they’ll rock your world. But anyway, back to lettuce. These lettuce cups are full of flavor, packed with protein AND super quick and easy to make. I’m talking less than 15 minutes from thinking about wanting lettuce cups to having one in your mouth.
Throw away your romaine lettuce and go get some butter lettuce. It tastes better anyway.
- 2 sheets Yuba (basically thin sheets of tofu. substitute with thinly sliced tofu if you can’t find)
- 3 cups shiitake mushrooms, stems removed and thinly sliced
- 1 cup roasted and salted cashews
- 3 tbsp sesame oil
- 2 tbsp coconut aminos
- 1 tsp freshly grated ginger
- 1 tsp freshly grated garlic
- Butter lettuce leaves
- Thinly sliced green onions
- Sesame seeds
- Add 2 tbsp sesame oil to a skillet over medium heat.
- Add garlic and ginger and sauté until fragrant, about 2 minutes.
- Add mushrooms and cook until they begin to soften, about 3 minutes.
- Add cashews and the coconut aminos and cook another 2-3 minutes.
- In a separate skillet, heat the remaining 1 tbsp sesame oil over medium heat.
- Cook 2 minutes per side and then cut into small pieces and add to mushroom cashew mixture.
- Serve with butter lettuce leaves and top with green onion and sesame seeds.