PF Bangin' Lettuce Wraps!
Updated: Mar 29, 2021
Vegan Tofu Lettuce Wraps
Prep Time: 20 min | Cook Time: 20 min | Serving Size: 6 people
Ingredients
2 Blocks of Tofu (firm/extra firm/super firm)
1 Package of Shiitake Mushrooms
2 Red Bell Peppers
1 Large Yellow Onion
1 Can of Water Chestnuts
5 cloves of Garlic
2 tbsps of Grated Ginger
2 tbsp of Sesame Oil
1 tbsp of Vegetable/olive oil
1 Bag og Romaine Lettuce Hearts or Butter Lettuce (any lettuce leaf that will serve as a ‘wrap’)
3-5 Scallions (or chives/green onions)
2 tbsp of Sesame Oil
1 tbsp of Vegetable/olive oil
1 cup of Hoison Sauce
1 cup of Soy Sauce
Spices:
Black Pepper
Salt
Red Chile Flakes
Hot Sauce
Garlic Powder
Onion Powder
Sesame Seeds (to garnish)
Coconut Ginger Rice:
2 Cups of Basmati White Rice (or any kind of rice really)
1 Can of Coconut Milk
1 Cup of Veggie Broth
2 tbsps of Grated Ginger
First prepare the rice. Rinse 2 cups of rice and place in the rice cooker. Add half of the ginger, vegetable broth, coconut milk, and some black pepper into the rice, and mix. Turn the rice maker on. (takes around 20 - 25 minutes)
Drain and Press the Tofu. Break up into small bite sized pieces.
Dice the onion and water chestnuts, cut the peppers and mushrooms, and mince the garlic
Heat up the vegetable oil in a sauce pan. Toss in the red peppers and onion. Fry until they begin to brown.
Drop in the mushrooms, garlic and and ginger next
Next, add the sesame seed oil, and let cook for a few minutes
Add in all of the tofu, and drizzle in the soy sauce. Let cook for 5 minutes. Season with salt, pepper, and others to taste.
Once the tofu has softened, add the water chestnuts and cook for a few more minutes
Add in the Hoisin sauce, and heat for 3-5 minutes, ensuring the tofu does not dry up.
Peel the lettuce off into ‘wraps’ and rinse them off quickly
Serve the tofu mixture into the lettuce wraps, and garnish with the scallions and sesame seeds
Serve with the side of coconut ginger rice
Viola! Enjoy!
