Big Flavor - Vegan Asian Lettuce Wraps
- Ready In:
- 12hrs 8mins
- Ingredients:
- 14
- Yields:
-
8-10 wraps
- Serves:
- 4
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
- 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.
- 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.
- 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.
- Clean lettuce and separate.
- To assemble lettuce wraps: lettuce, herbs, salad, squeeze of lemon and a dash of sauce.
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RECIPE SUBMITTED BY
I am a crafty girl living in Tucson, Arizona. I love to cook and experiment with new flavor combinations. I am a consumate student always looking for more to learn.