Vegan Tofu Lettuce Cups with Sauce
Ingredients
- 10-12 Butter Lettuce Leaves washed and dried
- 1 package extra firm Tofu drained and crumbled
- 2 Green Onions sliced (separate the white and green parts)
- 1 large Carrot Julienned
- 1/3 cup or 2.5 oz of Water Chestnuts chopped
- 1/3 cup Roasted Unsalted Peanuts roughly chopped
- 1 knob of Ginger finely chopped
- 3 cloves of Garlic minced
- 1 Tbsp Toasted Sesame Oil
- 1/3 cup Hoisin Sauce
- 1/4 cup Dark Soy Sauce
- 2 tsp Vegan Fish Sauce
- 1 Tbsp of Rice Vinegar
- 2 Tbsp Shiitake Stir Fry Sauce
- 1 tsp of Chili Paste
- Pepper to taste
- Sesame Seeds for garnish
Hoisin peanut sauce
- 1 tsp of Peanut Butter
- 1/4 cup of Soy Sauce
- 1/4 cup Vegan Hoisin Sauce
- 1 Tbsp of Rice Vinegar
- 1/2 -1 tsp of Chili Paste
- 1-2 tsp of Water if needed to thin the sauce
Preparation
Make the sauce by mixing together all the ingredients and set aside until ready to serve.
Warm the toasted sesame oil in a large skillet over medium-high heat and add the crumbled tofu, cooking for 5-7 minutes.
Add the soy sauce, ginger, and garlic to the tofu and continue cooking for another 5-7 minutes until crispy bits form.
Lower the heat to medium-low and add the white parts of the green onions, carrots, water chestnuts, rice vinegar, hoisin sauce, stir fry sauce, chili paste, and vegan fish sauce, then cook for another 5-7 minutes, mixing occasionally.
Add the chopped peanuts and green parts of the green onions, mix well, and remove from heat.
Fill each lettuce leaf with 1-2 heaping tablespoons of the tofu mixture and serve with the sauce.
