Tofu And Mushroom Lettuce Wraps Recipe

This dish blends tasty tofu and earthy mushrooms in crisp lettuce leaves. These wraps are a gourmet experience for vegetarians, plant-based eaters, and light eaters.

Ingredient

– 3 tablespoons sesame oil, divided – ¼ cup soy sauce – 1 tablespoon maple syrup – 1 teaspoon minced garlic – 1 teaspoon dehydrated ginger – 1 block extra firm or super firm tofu – 8 ounces baby cremini mushroom – 4 ounces shiitake mushroom – 1 head butter lettuce – 1 tablespoon sesame seed – ½ cup shredded carrot

Direction

Mix 1 tablespoon sesame oil, soy sauce, maple syrup, garlic, and ginger in a small bowl. Combine with whisk.

Burst

1

White Line

Cut the tofu into ½-inch pieces.Cut mushrooms into ¼-inch pieces.Separate butter lettuce leaves.

Burst

2

White Line

Add mushrooms to 1 tablespoon of sesame oil over medium heat.

Burst

3

White Line

Sauté till half-sized, 10 minutes.Remove mushrooms from pan and put aside.

Burst

4

White Line

Put the tofu cubes and the last tablespoon of sesame oil in the pan.

Burst

5

White Line

Sauté for five minutes, or until the food turns a little brown.Put the mushrooms back in the pan.

Burst

6

White Line

Put the sauce in the pan. Use a stir to mix. Take about two minutes to warm all the way through.

Burst

7

White Line

Place mushroom tofu mixture in lettuce leaves.Add sesame seeds and shredded carrots before serving.

Burst

8

White Line

also see

also see

Cranberry Tofu Salad Sandwich Recipe