Butter Lettuce Wraps
Ingredients
- 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
Preparation
In a heated non-stick pan with a tablespoon of oil, sauté ginger and garlic until aromatic
Then, pan-fry tofu cubes until golden brown, add the mushrooms and continue to cook for another minute or two
Push the ingredients to the side of the pan and add in the jicama, then toss everything with sauce until well-combined
Add a drizzle of sesame oil and transfer the cooked mixture to a bowl
Serve with butter lettuce leaves