AMAZING vegetarian lettuce wraps
Recipe video. The meat-free version of Chinese san choy bow. You never knew vegetarian lettuce wraps could be so delicious. I never knew either, until I made these! Crumbled tofu lends the filling a meaty texture while vegetables add lovely texture, all smothered in a glossy, savoury sauce. Vegetari
Foto: RecipeTin EatsIngredients
- 1 1/4 tsp cornflour / cornstarch
- 3 tbsp water
- 1 1/2 tbsp light soy sauce ((Note 1))
- 1 tsp dark soy sauce ((Note 1))
- 1 1/2 tbsp oyster sauce ((Note 2))
- 1 tsp sesame oil (, toasted)
- 1 tbsp Chinese cooking wine ((or sub Mirin or dry sherry, Note 3))
- 1 tsp white sugar
- 1 tsp finely grated ginger ((sub garlic))
- 250 g /8oz extra firm tofu ((Note 4))
- 1 tbsp oil
- 1 g arlic (, finely minced)
- 1/2 onion (, finely diced)
- 1/2 cup carrot (, chopped into 5mm/ 0.2" pieces)
- 1/2 cup green beans (, sliced into 5mm/0.2" rounds)
- 1/2 cup mushroom (, chopped into 5mm/ 0.2" pieces)
- 12 lettuce leaves ((+/- depending on lettuce size, Note 5))
- Peanuts (, finely chopped (I like salted, but unsalted fine))
- Green onion (, finely sliced)
- Sriracha (, for drizzling (highly recommended))
Steps
Sauce - Mix cornflour/cornstarch with water until lump free. Add everything else, then mix.
Crumble tofu - Drain tofu, then cut into 5mm/0.2" slices. Use your fingers to crumble into a mince. Not too fine crumbs, can always break up more when cooking (just like cooking mince/ground meat!).
Filling - Heat oil over high heat in a large non stick pan. Cook onion, garlic and carrot for 1 minute. Add green beans and mushrooms. Cook 2 minutes - green beans should still be firm.
Sauce it - Add tofu and toss through. Pour in the sauce. Stir for 1 minute or until the sauce thickens and is coating the mixture nicely. (If it evaporates too quickly, add a splash of water)
Serving - Transfer filling into a bowl. Lay out on the table with lettuce leaves, green onion, peanuts and bottle of sriracha.
DIY lettuce wraps - Spoon filling into lettuce leaf. Drizzle with sriracha, sprinkle with peanuts and green onion. Bundle / fold, eat!
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