Lettuce Cups with Scallion Lime Dressing
Fresh, vibrant, and packed with layers of flavor—these lettuce cups with scallion lime dressing are the kind of bite-sized dish that’s just as perfect for a light lunch or to share with friends during a potluck! The base is buttery soft lettuce, with roasted squash, savory tofu crumble, crunchy nuts, fried shallots, and a drizzle of a bold, zesty green dressing.The serrano scallion lime dressing really steals the show here—it’s bright, tangy, herby, and has just the right kick of heat to keep things exciting. So you have the balance of acidity from the dressing and sweetness from the squash. :)
Ingredients
Serrano Scallion Lime Dressing (Makes ~1 cup)
- 1/3 to 1/2 cup fresh lime juice , from 3–4 limes (see notes)
- 1 tbsp white miso paste
- 2 oz serrano peppers seeded and halved (about 3 peppers)
- 1/4 to 1/2 tsp salt to taste
- 1/4 cup extra virgin olive oil
- 2 scallions , white and green parts included
- 1 clove garlic , peeled
Roasted Squash
- 1 lb squash peeled and sliced into 1/2-inch thick pieces
- Pinch of salt
- 1 tbsp olive oil
- 1 tbsp maple syrup for sweetness, see notes
Tofu Crumble
- 1 lb extra firm tofu pressed
- Neutral oil for cooking
- 1 small shallot minced or thinly sliced
- 1.5 tbsp Shaoxing wine
- 1 tbsp vegetarian oyster sauce or more to taste
- 2 tsp dark soy sauce optional, for color
- 1 tsp brown sugar
For Serving
- Butterhead lettuce leaves
- 1/2 cup toasted walnuts or cashews chopped
- Fried shallots (see how to fry crispy shallots here)
- Serrano scallion lime dressing
Instructions
Make the Dressing
- Remove the serrano pepper pits and seeds.
- Add lime juice, white miso, serrano peppers, scallions, garlic, and salt to a blender. Blend until smooth, then slowly stream in the olive oil to emulsify. Adjust salt or lime juice to taste. Set aside.
Roast the Squash
- Preheat oven to 400°F (200°C). Toss the squash with olive oil, salt, and maple syrup. Arrange in a single layer on a lined baking tray. Roast for 20–25 minutes, flipping halfway, until tender and golden on the edges.
- You can also air-fry these at 375F (180C) for 15-18 minutes or until cooked through and lightly charred around the edges.
Make the Tofu Crumble
- Press the tofu well to remove excess moisture, then shred with a cheese grater or crumble into small pieces with your hands.
- Air-fry the tofu at 350F for 12-15 minutes until lightly golden brown. Do not over cook since this be tough.
- Heat a skillet over medium heat with a splash of neutral oil. Sauté the shallots until softened. Add the cooked tofu. Stir in Shaoxing wine, vegetarian oyster sauce, dark soy sauce (if using), and brown sugar. Cook for another 3–4 minutes until flavorful and caramelized.
- Taste the tofu and feel free to adjust to your desired taste.
Assemble the Lettuce Cups
- Lay the butterhead lettuce leaves on a serving plate. In each leaf, layer:
- A slice of roasted squash
- A spoonful of tofu crumble
- A drizzle of serrano scallion lime dressing
- A sprinkle of chopped nuts and fried shallots
- Serve immediately and enjoy the mix of fresh, savory, and tangy-spicy flavors in each bite!
WATCH Video
Notes
- Lime juice for the dressing: you can start with 1/3 cup of lime juice and adjust as you go. The acidity will depend on your desired taste! You can also add 1-2 tsp sugar to balance the acidity if you'd like more sweetness.
- Maple Syrup for the Squash: Adds balance to the squash’s natural sweetness and helps with browning.
- Make Ahead: You can prepare the squash, tofu, and dressing in advance. Store separately and assemble just before serving.
NUTRITIONAL INFO
Serving: 1lettuce cup | Calories: 109kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 181mg | Potassium: 222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3290IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg
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