Vegan Mushroom Tofu Lettuce Wraps

• Vegetarian
• Gluten free

• Produce

  • 1 Carrot, medium
  • 4 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 2 Green onions
  • 1 Lettuce, Small round
  • 4 Radishes
  • 300 g Shiitake mushrooms, fresh

• Refrigerated

  • 500 g Tofu, extra firm

• Condiments

  • 1 Chili sauce, sweet
  • 4 tbsp Hoisin sauce
  • 4 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Oil
  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil

Found on cilantroandcitronella.com

Description

Ingredients

• 500 grams (18 oz) extra-firm tofu
• 2 - 3 tablespoons oil
• 2 tablespoons fresh minced ginger
• 4 cloves of garlic, minced
• 2 green onions, chopped and whites separated from greens
• 300 grams (10.5 oz) fresh shiitake mushrooms, diced
• 1 medium carrot, julienned
• 4 tablespoons hoisin sauce
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 4 radishes, cut into matchsticks
• ½ teaspoon salt
• Small, round lettuce leaves (mine came in a package of 4 small heads)
• Sesame seeds for serving (optional)
• Sweet chili sauce

Directions

• Drain and press the tofu. Crumble it with your hands or mash it with a fork.
• Heat a large pan over medium-high heat, add two tablespoons of oil and fry the tofu, stirring regularly, until browned. Transfer to a bowl and reserve.
• Add a touch more oil to the pan if it looks dry and fry the ginger, garlic and white parts of the onion, stirring, until soft and fragrant. Add the chopped mushrooms and fry until soft and beginning to brown. Finally add the carrot and fry until crisp-tender.
• Combine the hoisin sauce, soy sauce, vinegar and sesame oil in a bowl.
• Add the tofu back to the pan and mix in the sauce. Turn off the heat and add the radishes and green parts of the green onion. Taste and add salt if necessary.
• Serve in the lettuce leaves with sweet chili sauce and sprinkled with sesame seeds.

Nutrition