Big Flavor - Vegan Asian Lettuce Wraps |
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Prep Time: 720 Minutes Cook Time: 0 Minutes |
Ready In: 720 Minutes Servings: 4 |
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This fabulous recipe was born of a need for something super delicious for dinner, but it had to be vegan. These lettuce wraps do, indeed, have big, big flavor and are so fun to eat! Ingredients:
1 teaspoon sesame oil |
1 1/2 teaspoons sesame seeds |
1 teaspoon green onion, sliced |
4 ounces firm tofu |
7 tablespoons seasoned rice vinegar |
4 tablespoons soy sauce, shoyu |
1 tablespoon canola oil |
1 head lettuce |
1/2 english cucumber |
1/2 red bell pepper |
1/2 cup bean sprouts |
1/4 cup basil |
1/4 cup cilantro |
4 lemon wedges |
Directions:
1. Sauce: Combine 1 tablespoon each of seasoned rice vinegar and shoyu soy sauce with 1/2 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and 1/2 teaspoon of green onion.
2. Tofu: Marinate tofu in seasoned 4 tablespoons of rice vinegar and 3 tablespoons of Shoyu Soy Sauce over night. Chop tofu into tiny bits (make it look like ground beef). Heat canola oil in a wok over medium high heat. Cook tofu until browned with crispy edges.
3. Salad: Chop English cucumber, red bell pepper and bean sprouts. Combine with 1/2 teaspoon of green onion. Add remaining rice vinegar, sesame oil and sesame seeds. Add crispy tofu and toss together.
4. Clean lettuce and separate.
5. To assemble lettuce wraps: lettuce, herbs, salad, squeeze of lemon and a dash of sauce.
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