This recipe for vegan Asian lettuce wraps is one of my favorite recipes for a light lunch or a very easy dinner. This lettuce wrap is made with tofu, shiitakes and other fresh and delicious ingredients.
Press the tofu between two paper towels to remove the liquid. Then dice or crumble.
In a small bowl, mix the brown sugar, rice vinegar, soy or tamari, sesame oil, and sambal olek or sriracha sauce. Set aside.
In a pan, add the oil and brown the mushrooms over medium heat; leave for 5 minutes until they soften.
Add the ginger and garlic and leave for about five more minutes, be careful not to burn the garlic. Add the crumbled or diced tofu. Leave it for about 5-7 minutes or until you see it begins to stick to the bottom of the pan. Add the sesame seeds, and mix well.
Pour the sauce mixture into the pan and let it for about 7 minutes until the flavors are well integrated and add a good pinch of salt. Take off the heat and allow it to cool.
Meanwhile, prepare the lettuce leaves, julienne the carrots and chop the cilantro to serve.
Serve one or two tablespoons of the tofu-shiitake mix on each lettuce cup. Top with nuts, carrots, and chopped cilantro.
Notes
If the stems of the shiitake mushrooms are very thick, remove them and use only the caps.