Crunchy Tofu and Cabbage Lettuce Cups

Makes 4 servings, two lettuce cups each. You need one 14-ounce block firm tofu, 4 cups shredded cabbage-and-carrot slaw, 8 large washed and dried romaine or butter-lettuce leaves, 1 teaspoon neutral oil, 1 teaspoon grated ginger, 2 minced garlic cloves, and 2 tablespoons reduced-sodium soy sauce. For the drizzle, whisk 2 tablespoons peanut butter with 2 tablespoons lime juice and 1 to 3 tablespoons warm water until pourable. Press the tofu between clean towels, then crumble it. Heat oil in a skillet over medium heat and cook the tofu with ginger and garlic for 6 to 8 minutes, stirring, until lightly browned. Add the slaw and soy sauce; cook for 2 to 3 minutes so the vegetables stay crisp. Spoon the hot filling into eight lettuce leaves, drizzle lightly, and serve two cups per person. For a peanut allergy, use sunflower-seed butter and check every ingredient for cross-contact. For gluten-free needs, choose a certified gluten-free sauce alternative. Adjust chile, lime, and sodium for preference or professional guidance. Related product: Garcinia Ultra Pure is included as the closest published weight-management catalog match. Its placement is contextual, does not prove effectiveness, and these lettuce cups do not require a supplement. Sources: MyPlate Healthy Lunchtime Challenge Cookbook — Spicy Tofu Lettuce Cups https://www.myplate.gov/sites/default/files/cookbooks/HealthyLunchtimeChallengeCookbook-2013.pdf MyPlate — Protein Foods Group https://www.myplate.gov/web/web/eat-healthy/protein-foods #HealthyRecipes #TofuRecipes #LettuceCups #HealthyLunchRecipes #PlantProtein