We love a recipe that punches well above its weight, and these crunchy lettuce cups are no exception. Our go-to protein pick is Hodo’s organic, umami-rich Miso Tofu, but you can easily sub in chicken, beef, or another favorite to cater to any meat-lovers at the table. The choice is all yours—why not go with both?
Get the recipe for Hodo Miso Tofu Lettuce Wraps with Quick-Pickled Veggies:
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Hodo Miso Tofu Lettuce Wraps with Quick-Pickled Veggies
Ingredients
Scale
For the quick-pickled veggies:
- 2 carrots, sliced into thin matchsticks
- 1 persian cucumber, sliced into thin matchsticks
- 2 tablespoons rice vinegar
- 1 teaspoon kosher salt
- ½ teaspoon granulated sugar
- ½ teaspoon white sesame seeds, toasted
For the Hodo Miso Tofu wraps:
- 2 tablespoons olive oil
- 1 pack Hodo Miso Tofu, cut into 1-inch cubes
- 8 butter lettuce leaves
For the chicken wraps:
- 2 tablespoons olive oil
- 4 boneless skinless chicken thighs, sliced into ½-inch pieces
- 1 tablespoon white miso paste
- 1 teaspoon kosher salt
- 1 teaspoon sesame oil
- ½ teaspoon Chinese five spice powder
Instructions
- For the pickled veggies: Add sliced carrots, cucumber, rice vinegar, salt, sugar, and sesame seeds to a small bowl and massage to fully coat. Set aside.
- If using Hodo Miso Tofu: Heat oil in a large pan over medium-high heat. Add Hodo Miso Tofu to the pan and sear all sides for about 2 minutes each until caramelized and browned all over.
- If using chicken: Add chicken, miso paste, salt, sesame oil, and five spice to a medium bowl and mix to combine. Heat oil in a large pan over medium-high heat and cook chicken until golden on both sides and cooked through, 7-10 minutes.
- To assemble: Divide either tofu or chicken over lettuce, then top with the pickled veg. Serve immediately.
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