These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.
Ingredients
- hoisin sauce: 3 Tbsp
- soy sauce: 3 Tbsp
- fresh ginger root: 3 Tbsp (minced)
- rice vinegar: 2 Tbsp
- sriracha sauce: 1 Tbsp
- sesame oil: 1 Tbsp
- garlic: 3 clove (minced)
- extra-firm tofu: 1 pack (12 ounce pack)
- grapeseed oil: 2 Tbsp
- medium onion: 0.5 piece (chopped)
- baby bella mushrooms: 6 piece (chopped)
- water chestnuts: 1 can (8 ounce can, chopped)
- medium head bibb or Boston lettuce, separated into leaves: 1 piece
- Onions, spring or scallions (includes tops and bulb), raw: 2 Tbsp
- carrots: 2 Tbsp (to taste, shredded)
Metric Conversion
Stages of cooking
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Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
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Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
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Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
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Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
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Serve with lettuce and garnish with green onions and carrots.
