These vegan asian lettuce wraps are the perfect way to bring the restaurant to your home. They are quick (less than 30 minutes!) and a healthy dinner alternative that tastes scrumptious! I know this may be a bold claim that these lettuce wraps could be just that good, but they are! I enjoy the marinade by Ginger People so much that I decided to utilize that for the sauce, which cuts time in half and reduces the amount of ingredients needed. Give these a go, your family will surely enjoy them, even the kids!
1 (16 oz. container) extra firm tofu, drained
Potato starch, enough to lightly coat tofu
2 Tbsp. avocado oil
1 small yellow onion, chopped
1 cup chopped white mushrooms
1 garlic clove, minced
1/4 tsp. Himalayan salt
1/4 tsp. ground black pepper
1 cup birds eye shredded carrots and broccoli florets
1/2 bottle The Ginger People Ginger People Sesame Marinade
Romaine or iceberg lettuce cups
Chopped green onions, for garnish
Sesame seeds, for garnish (optional)
- Drain and press the tofu until majority of the liquid is gone and pat it dry. Slice the tofu into 1/2 inch cubes and lightly dust with potato starch. Set aside.
- In a 8” inch skillet on medium heat, add half the oil and sauté the onions with mushrooms for 5 minutes. Season with garlic, salt and pepper; Sauté for an additional minute. Remove mixture and set aside on a plate.
- Next, add the remaining oil and cook the tofu for 4-5 minutes or until browned. Add the vegetable medley mix, mushrooms, onions, and sauce. Cook until sauce thickens.
- Serve immedietly with a side of lettuce cups, extra sauce, green onions, and sesame seeds.
Chef’s tip: For extra crunch, chop up some water chestnuts!
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