Print: Vegan Lettuce Wraps with Tofu

These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.

Prep

35 min

Cook

67 min

Servings

Difficulty

Hard

Ingredients

3 tablespoons hoisin sauce
3 tablespoons soy sauce
3 tablespoons minced fresh ginger root
2 tablespoons rice vinegar
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
3 cloves garlic , minced
1 , 12 ounce
2 tablespoons grapeseed oil
0.5 medium onion , chopped
6 babys bella mushrooms , chopped
1 , 8 ounce
1 medium head bibb or Boston lettuce , separated into leaves
2 tablespoons Onions , includes tops and bulb
2 tablespoons shredded carrots , or to taste

Instructions

1 Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3 Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
4 Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
5 Serve with lettuce and garnish with green onions and carrots.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/vegan-lettuce-wraps-with-tofu