Ingredients
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For the Filling:
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8 oz (about 1/2 block) extra-firm tofu, crumbled
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1 cup shiitake mushrooms, finely chopped
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1/2 cup canned water chestnuts, drained and finely chopped
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1/2 cup carrots, finely chopped
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3 cloves garlic, minced
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2 tablespoons low-sodium soy sauce or tamari
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1 tablespoon hoisin sauce (vegan)
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1 teaspoon sesame oil
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1/2 teaspoon ground ginger
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2 green onions, thinly sliced
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1 Salt and pepper to taste
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1 Cooking spray or oil for sautéing
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For the Wraps:
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1 head of iceberg lettuce, separated into leaves, washed, and patted dry
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1 Sriracha sauce (optional, for extra heat)
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1 Sesame seeds (optional, for garnish)
Directions
These wraps are best enjoyed by wrapping the lettuce leaves around the filling and eating them like tacos.
Feel free to adjust the amount of sriracha sauce to your desired level of spiciness. These lettuce wraps are a delightful and healthy way to enjoy Chinese flavors.
Steps
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1
Done
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Heat a large skillet over medium heat and lightly grease it with cooking spray or a small amount of oil. |
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2
Done
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Add the crumbled tofu to the skillet and cook for about 5 minutes, stirring occasionally, until it starts to turn golden brown. |
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3
Done
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Add the minced garlic, chopped shiitake mushrooms, carrots, and water chestnuts to the skillet. Sauté for an additional 5-7 minutes, or until the vegetables are tender. |
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4
Done
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In a small bowl, mix together the low-sodium soy sauce, hoisin sauce, sesame oil, and ground ginger. Pour this sauce over the tofu and vegetable mixture. Stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. |
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5
Done
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Remove the skillet from heat and stir in the sliced green onions. |
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6
Done
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To assemble the wraps, take a lettuce leaf, spoon some of the tofu and vegetable mixture into the center, and drizzle with sriracha sauce if you like it spicy. Sprinkle with sesame seeds for garnish. |
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7
Done
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Serve the Vegan Chinese-Inspired Lettuce Wraps immediately as an appetizer or light meal. |
