Vegan Lettuce Wraps recipe
All Recipes Appetizers and Snacks Wraps and Rolls
Ingredients
- ⅓ cup vegetarian hoisin sauce 1 teaspoon water, or more to taste ½ teaspoon sambal oelek (chile paste), or more to taste 1 tablespoon vegetarian oyster sauce 1 tablespoon water ½ teaspoon sambal oelek (chile paste) ½ teaspoon mushroom seasoning ¼ teaspoon sesame oil ¼ teaspoon white sugar ¼ teaspoon salt 1 tablespoon vegetable oil 2 slices ginger 5 ounces fried tofu, diced 4 ounces jicama, peeled and diced 3 fresh shiitake mushrooms, diced ¼ teaspoon salt ground black pepper to taste ½ red bell pepper, diced 8 large butterhead lettuce leaves 1 tablespoon toasted sesame seeds, or to taste
Nutrition Info
- 224.8 caloriescarbohydrate: 20.9 gcholesterol: 0.6 mgfat: 13 gfiber: 4.3 gprotein: 8.4 gsaturatedFat: 1.8 gservingSize: -sodium: 730.4 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Vegan Lettuce Wraps
Directions
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Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper, cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce, cook and stir until heated through, about 1 minute. Remove from heat.
Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce, roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.