Recipe information
Ingredients for - Vegan Lettuce Wraps with Tofu
12. Water chestnuts, rinsed and chopped - 1 (8 ounce) can
13. Bibb or Boston lettuce, separated into leaves - 1 medium head
14. Onions, spring or scallions (includes tops and bulb), raw - 2 tablespoons
15. Shredded carrots, or to taste - 2 tablespoons
How to cook deliciously - Vegan Lettuce Wraps with Tofu
1. Stage
Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
2. Stage
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3. Stage
Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
4. Stage
Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
5. Stage
Serve with lettuce and garnish with green onions and carrots.
