- Dipping Sauce:
- 1/3 cup vegetarian hoisin sauce
- 1 teaspoon water, or more to taste
- 1/2 teaspoon sambal oelek (chile paste), or more to taste
- Seasoning Sauce:
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon water
- 1/2 teaspoon sambal oelek (chile paste) (optional)
- 1/2 teaspoon mushroom seasoning
- 1/4 teaspoon sesame oil
- 1/4 teaspoon white sugar
- 1/4 teaspoon salt
- Wraps:
- 1 tablespoon vegetable oil
- 2 slices ginger
- 5 ounces fried tofu, diced
- 4 ounces jicama, peeled and diced
- 3 fresh shiitake mushrooms, diced
- 1/4 teaspoon salt
- ground black pepper to taste
- 1/2 red bell pepper, diced
- 8 large butterhead lettuce leaves
- 1 tablespoon toasted sesame seeds, or to taste
- 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.
05/14/2018
recipepes.com
Vegan Lettuce Wraps, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
