Description
Everyone loves this lettuce wraps recipe! This fresh dinner idea or appetizer stars a savory vegan filling and colorful veggies.
Ingredients
Scale
For the sauce
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons soy sauce (or tamari)
- 1 1/2 tablespoons rice vinegar
- 1/2 tablespoon olive oil
- 1/2 tablespoon cornstarch
For the lettuce wraps
- 2 tablespoons olive oil
- 12 to 14-ounce block extra firm tofu
- 1/4 cup roughly chopped cashews
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 green onions, thinly sliced
- 1 head butter lettuce (aka Bibb lettuce), leaves separated, washed and dried
- 2 carrots, julienned or shredded
- 3 radishes, thinly sliced
- Fresh cilantro, for garnish
Instructions
- In a small bowl, stir together the sauce ingredients.
- Make the tofu crumbles: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break it into roughly bite-sized crumbles.
- Heat the 2 tablespoons olive oil in a large non-stick skillet. Add the tofu and cook on medium high for 8 to 10 minutes, breaking up large pieces into smaller crumbles with a spatula and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand.)
- Add another drizzle of oil to the pan. Add the cashews, garlic, ginger and half of the green onions. Sauté for 1 minute. Add the sauce and sauté for 1 minute more. Remove from the heat.
- To serve, place the tofu crumbles in the butter lettuce leaves. Top with the remaining green onions, shredded carrots, sliced radishes, and torn cilantro leaves.
- Category: Main dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
