Vegan Lettuce Wraps with Tofu

These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 188 Calories

Ingredients

• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 3 tablespoons minced fresh ginger root
• ½ medium onion, chopped
• 1 (12 ounce) package extra-firm tofu
• 1 tablespoon Sriracha sauce
• 2 tablespoons grapeseed oil
• 2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
• 6 baby bella mushrooms, chopped
• 1 (8 ounce) can water chestnuts, rinsed and chopped
• 1 medium head bibb or Boston lettuce, separated into leaves
• 2 tablespoons shredded carrots, or to taste

Recipe Instructions

Step 1

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.

Step 2

Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.

Step 3

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.

Step 4

Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.

Step 5

Serve with lettuce and garnish with green onions and carrots.