Easy, light and wholesomely delicious vegan lettuce wraps. A fun way to celebrate with a nutritious feast in the palm of your hand!
Ingredients
- vegetarian hoisin sauce: 0.33333 cup
- water: 1 tsp (to taste)
- sambal oelek (Chili paste): 0.5 tsp (to taste, optional)
- vegetarian oyster sauce: 1 Tbsp
- water: 1 Tbsp
- sambal oelek (Chili paste): 0.5 tsp (optional)
- mushroom seasoning: 0.5 tsp
- sesame oil: 0.25 tsp
- white sugar: 0.25 tsp
- salt: 0.25 tsp
- vegetable oil: 1 Tbsp
- slices ginger: 2 piece
- ounces fried tofu: 5 piece (diced)
- ounces jicama: 4 piece (diced)
- shiitake mushrooms: 3 piece (diced, fresh)
- salt: 0.25 tsp
- ground black pepper: (to taste)
- red bell pepper: 0.5 piece (diced)
- butterhead lettuce leaves: 8 piece
- sesame seeds: 1 Tbsp (to taste, toasted)
Metric Conversion
Stages of cooking
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Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
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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.
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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.
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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.
