Big Flavor - Vegan Asian Lettuce Wraps
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 teaspoon sesame oil 1 1/2 teaspoons sesame seeds 1 teaspoon green onion, sliced 4 ounces firm tofu 7 tablespoons seasoned rice vinegar 4 tablespoons soy sauce, Shoyu 1 tablespoon canola oil 1 head lettuce 1/2 English cucumber 1/2 red bell pepper 1/2 cup bean sprouts 1/4 cup basil 1/4 cup cilantro 4 lemon wedges
1. Sauce: Combine 1 tablespoon each of seasoned rice vinegar and shoyu soy sauce with 1/2 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and 1/2 teaspoon of green onion.
2. Tofu: Marinate tofu in seasoned 4 tablespoons of rice vinegar and 3 tablespoons of Shoyu Soy Sauce over night. Chop tofu into tiny bits (make it look like ground beef). Heat canola oil in a wok over medium high heat. Cook tofu until browned with crispy edges.
3. Salad: Chop English cucumber, red bell pepper and bean sprouts. Combine with 1/2 teaspoon of green onion. Add remaining rice vinegar, sesame oil and sesame seeds. Add crispy tofu and toss together.
4. Clean lettuce and separate.
5. To assemble lettuce wraps: lettuce, herbs, salad, squeeze of lemon and a dash of sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user CORINNEELAINA.
2. Tofu: Marinate tofu in seasoned 4 tablespoons of rice vinegar and 3 tablespoons of Shoyu Soy Sauce over night. Chop tofu into tiny bits (make it look like ground beef). Heat canola oil in a wok over medium high heat. Cook tofu until browned with crispy edges.
3. Salad: Chop English cucumber, red bell pepper and bean sprouts. Combine with 1/2 teaspoon of green onion. Add remaining rice vinegar, sesame oil and sesame seeds. Add crispy tofu and toss together.
4. Clean lettuce and separate.
5. To assemble lettuce wraps: lettuce, herbs, salad, squeeze of lemon and a dash of sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user CORINNEELAINA.
Nutritional Info Amount Per Serving
- Calories: 187.2
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,046.2 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.7 g
- Protein: 9.1 g
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