Big Flavor - Vegan Asian Lettuce Wraps

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!

• Ready In: 12 hrs 8 mins
• Serves: 4
• Yields: 8-10 wraps

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.