Butter Lettuce Wraps


  • butter lettuce leaves⁣
  • 7oz [200g] firm tofu - pressed then cubed⁣
  • 3/4 cup jicama cubes or water chestnuts⁣
  • 3/4 cup mixed vegetables (used peas, carrots, roasted corn)⁣
  • 1/2 cup of dry toasted nuts of choice (used cashews)⁣
  • 1/2 cup chopped mushrooms (used king oyster)⁣
  • 1/2 teaspoon minced ginger⁣
  • 1/2 teaspoon minced garlic⁣
  • sesame oil⁣
  • oil for cooking⁣
  • hoisin sauce for serving⁣
  • toasted sesame seeds⁣
  • pepper to taste⁣
  • 1/4 cup of water with 1 tablespoon tamari/gluten-free soy sauce
  • 1 tablespoon vegan 'oyster' sauce
  • 1 teaspoon rice vinegar


  1. In a heated non-stick pan with a tablespoon of oil, sauté ginger and garlic until aromatic

  2. Then, pan-fry tofu cubes until golden brown, add the mushrooms and continue to cook for another minute or two

  3. Push the ingredients to the side of the pan and add in the jicama, then toss everything with sauce until well-combined

  4. Add a drizzle of sesame oil and transfer the cooked mixture to a bowl

  5. Serve with butter lettuce leaves

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