Lettuce Wraps

Ingredients:
  • 1 1/2 tsp vegetable oil
  • 1 small onion, finely chopped
  • 6 scallions, minced with white and green parts separated
  • 2 cloves garlic, minced
  • 1 lbs extra-firm tofu, patted dry and cut into 1/4-inch cubes
  • 6 oz. vegetarian burger crumbles
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp soy sauce
  • 2 Tbsp vegan oyster (mushroom) sauce
  • 1 Tbsp (or 1 crumbled cube) vegetable or faux chicken bouillon
  • 1/4 cup sugar
  • 1 1/2 tsp hot chili paste
  • 1 head iceberg lettuce, core removed and leaves carefully separated
  • 1 lime, cut into wedges
For the Sauce Ingredients:
  • 1/4 cup soy sauce
  • 1/8 cup rice vinegar
  • 1 Tbsp toasted sesame oil
  • 1 tsp Chinese yellow mustard
  • 2 tsp chili paste
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Preparation:

Heat the vegetable oil in a wok or large skillet over medium heat. Add the onion, the white part of the scallions, the garlic, and the tofu. Cook for several minutes, stirring frequently, until the onion softens and the tofu begins to brown.

Add the vegetarian burger crumbles, sesame oil, soy sauce, oyster sauce, vegetable or faux chicken bouillon, sugar, and chili paste. Stir to combine then continue cooking for 4 to 5 minutes or until heated through. Allow to cool for several minutes then mix in the green part of the scallions.

Mix all the ingredients together and stir well. Serve with the lettuce wraps.

To serve, spoon a scoop of the mixture onto a lettuce leaf, squeeze some lime juice over the top, and roll the leaf up like a burrito.

Servings: 4 to 6
Source:
Submitted by: Recipe Group Member
Date:






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