Lettuce Wraps Recipe - Vegan & GF
Lettuce Wraps with tofu and mushrooms.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 to 5
- Tofu - 200 gms
- Mushrooms - 200 gms
- Garlic - 3 pods
- Ginger - 2 inch piece
- Green Onions - 2 tbsp
- Red chilli flakes - 1/2 tsp
- Sesame oil - 3 tsp
- Salt - to taste
- Lettuce leaves - 6 to 8
- Green Onions - 1 tsp
- Sriracha Sauce
- Toasted white sesame seeds
For the Hoisin Sauce:
- Tamari or Soy sauce - 2 tbsp
- Peanut Butter - 1 tbsp
- Sriracha sauce - 1/2 tbsp
- Sesame oil - 2 tsp
- Cane Sugar or Honey - 1/2 tbsp
- Garlic powder - 1/4 tsp or Minced garlic - 1/2 tsp
- White Vinegar - 1 tsp
- Black pepper powder - 1/4 tsp
Halve the tofu slab and chop one half into small cubes. Crumble the other half with your finger tips and set aside.
Chop the mushrooms finely and set aside.
Mince the garlic and grate the ginger and keep aside.
How to make Lettuce Wraps:
Heat a pan with sesame oil. Add ginger and garlic and saute till fragrant.
Add both crumbled and cubed tofu and spread them out evenly for them to brown lightly.
Add mushroom, mix well and cook till it wilts and any moisture present in the tofu evaporates.
Add red chilli flakes, salt, green onions, mix and cook over low flame for 1 to 2 mins.
Add the sauce to the pan and stir well for the ingredients to get coated well.
Cook over low flame for another 1 to 2 mins till the stuffing comes together.
Arrange the lettuce leaves on a plate and spoon the stuffing mixture into each one.
Top with toasted white sesame seeds, green onions, dash of Sriracha.
Serve these lettuce wraps immediately.