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Tofu Lettuce Wraps

Name: Tofu Lettuce Wraps
Ingredients: 400 g firm tofu, crumbled; 250 g mushrooms, chopped; 150 g water chestnuts, diced; 1 the soy sauce; 1 tbs chopped garlic; sauce]; 1/4 cup hoisin sauce; 1/4 tsp coconut sugar; 1/4 cup water; 1 tsp rice vinegar; 1 tbs sesame oil; 2 tbs sriracha sauce or any vegan hot sauce; instructions:

Stir-fryVeganVegetarianAppetizers & SnacksGluten FreeHealthyHealthy lunchesHealthy snacksLunchSnackDairy-freeGluten-freeWrapsBoiled

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Ingredients

400 g firm tofu, crumbled
250 g mushrooms, chopped
150 g water chestnuts, diced
1 the soy sauce
1 tbs chopped garlic
sauce]
1/4 cup hoisin sauce
1/4 tsp coconut sugar
1/4 cup water
1 tsp rice vinegar
1 tbs sesame oil
2 tbs sriracha sauce or any vegan hot sauce
instructions:

Preparation

Sauté tofu in a pan for about 7-10 minutes to get rid of the moisture and achieve that meaty texture
Once the liquid has been cooked off tofu, add mushrooms and water chestnuts, season with 1 tbs soy sauce
This gives the ingredients a rich aroma and a great colour
Continue to cook down the mushrooms and water chestnuts for about 5-8 minutes, until they’ve dried up as well
Add chopped garlic and ginger, and keep stir frying
Once they become fragrant, add the sauce and scallions
Allow the ingredients to absorb the sauce and continue to cook for about 5 minutes
When there isn’t any more sauce left on the pan, you know it’s ready
Leave the filling to cool before serving
Serve with butterhead lettuce leaves or iceberg lettuce leaves
Makes a great snack/ appetizer
Indulge
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