Crispy Sesame Tofu Lettuce Cups with Ginger-Lime Rice

Make it

Instructions

1. 01

   Rinse and cook the rice

   Set a fine-mesh strainer, a medium saucepan with a lid, and a fork on the counter. Rinse 1 1/2 cups long-grain white rice under cool running water until it runs mostly clear, then drain well. Add the rice, 2 1/4 cups water, and 1/2 tsp fine salt to the saucepan. Bring to a boil over medium-high heat, about 4–5 minutes; cover, reduce the heat to low, and cook for 15 minutes without lifting the lid. Remove from the heat and let stand, covered, for 5 minutes, then fluff with the fork. The grains should be tender and separate. | Why: Rinsing removes excess surface starch so the cooked grains stay fluffy.

2. 02

   Press the tofu and prepare the fresh fillings

   While the rice cooks, line a plate with a clean kitchen towel. Drain 14 oz extra-firm tofu, wrap it in the towel, and set a second plate with a can on top for 10 minutes to press out excess moisture. Meanwhile, rinse and dry 2 medium carrots, 1 English cucumber, 1 small head butter lettuce, and 3 scallions. Peel the carrots and cut them into thin matchsticks; halve the cucumber lengthwise and slice it thinly; separate the lettuce leaves and set aside the 12 largest intact leaves; thinly slice the scallions. Unwrap the tofu, pat it very dry, and cut it into 3/4-inch cubes. | Why: Dry, evenly cut tofu browns well, while crisp vegetables make the cups refreshing.

3. 03

   Whisk the ginger-lime sauce

   In a small bowl, finely grate 2 cloves garlic and 1 tbsp fresh ginger. Add 3 tbsp low-sodium tamari, 2 tbsp pure maple syrup, the juice of 1 lime, 1 tbsp unseasoned rice vinegar, 1 tsp toasted sesame oil, and 1/4 tsp red pepper flakes if you want gentle heat. Whisk until the maple syrup is dissolved and the sauce looks uniform; set the bowl beside the stove. | Why: Mixing the sauce before cooking makes it quick to add and evenly coats the tofu.

4. 04

   Crisp the tofu

   Place a large nonstick or well-seasoned skillet over medium-high heat. In a medium bowl, toss the tofu cubes with 2 tbsp cornstarch until lightly coated. Add 2 tbsp neutral vegetable oil to the hot skillet and swirl to coat; the oil should shimmer but not smoke. Add tofu in a single layer, working in batches if needed, and cook for 8–10 minutes, turning every 2 minutes, until golden and crisp on several sides. | Why: A thin starch coating helps the tofu develop a crisp crust without deep-frying.

5. 05

   Glaze, assemble, and serve

   Reduce the skillet heat to medium-low and carefully pour in the prepared sauce. Stir continuously for 1–2 minutes, scraping up browned bits, until bubbling and thick enough to cling to the tofu; return any batches to the pan and toss to coat. Turn off the heat. Spoon the fluffy rice into bowls, arrange the carrot and cucumber alongside, and fill the lettuce leaves with glazed tofu. Scatter 1 tbsp sesame seeds and the prepared scallions over the tofu, and serve right away with extra rice alongside. | Why: A brief simmer thickens the tangy glaze while keeping the tofu crisp at the edges.