Chipotle-Roasted Tofu Lettuce Cups

with Brown Rice & Sautéed Vegetables

35 MIN

+$0.95/serving 2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

Here, you'll roast bites of tofu in fiery chipotle paste, then toss it in a sweet, creamy fig glaze to balance the heat. We're piling then onto soft butter lettuce leaves alongside brown rice, tamarind-glazed mushrooms and peppers, and bright lime yogurt.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Brown Rice
1 head Butter Lettuce
1 Red Onion
2 tsps Chipotle Chile Paste
1 Lime
4 oz Mushrooms
4 oz Sweet Peppers
1 Tbsp Fig Spread
2 Tbsps Mayonnaise
2 tsps Tamarind Paste
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the stems of the peppers; remove the cores, then large dice.

2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Make the glaze & lime yogurt

Meanwhile, to make the glaze, in a large bowl, combine the mayonnaise, fig spread, and the juice of 1 lime half. In a separate bowl, combine the yogurt and the juice of the remaining lime half. Season with salt and pepper.

4 Cook & glaze the chicken

Pat the chicken dry with paper towels; place in a bowl. Add as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired.

5 Cook the vegetables & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces, sliced onion, and diced peppers. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the tamarind paste, honey (kneading the packet before opening), and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are coated and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, cooked rice, cooked vegetables, glazed chicken, and lime yogurt separately. Assemble each cup using 2 lettuce leaves. Enjoy!