Vegetarian Lettuce Wraps
8 lettuce wraps
Active time: 40 minutes
Total time: 40 minutes
Description
Stuff crisp lettuce leaves with a savory filling of tofu, mushrooms and daikon radish for an easy vegetarian dinner that beats takeout! Garnish the wraps with julienned carrots for added crunch.
Directions
- Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.
- Cut tofu in half horizontally. Press the tofu slices between paper towels to squeeze out as much liquid as possible. Crumble the tofu. Heat canola oil in a large nonstick skillet over medium-high heat. Add the crumbled tofu; cook, stirring and breaking into smaller pieces, until starting to brown, about 5 minutes. Add mushrooms; continue cooking and stirring until any liquid has evaporated, about 3 minutes. Stir in daikon, garlic, ginger and scallions. Add the reserved sauce; cook, stirring, until well combined and heated through, about 2 minutes.
- Spoon a scant 1/2 cup tofu mixture into each lettuce leaf. Top with carrots, if desired.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories174 cal
- Total Fat10.5 g
- Saturated Fat1.4 g
- Cholesterol0 mg
- Sodium410 mg
- Carbohydrate Total10.7 g
- Protein13.3 g
- Phosphorus194 mg
- Potassium498 mg
- Fiber2.6 g
- Calcium315 mg
Ingredients
- 3 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon crushed red pepper
- 1 14-ounce package extra-firm tofu
- 1 tablespoon canola oil
- 8 ounces white mushrooms, finely chopped
- 1 cup finely chopped daikon radish
- 3 large cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 4 scallions, sliced
- 8 large leaves Bibb or iceberg lettuce
- Julienned carrots (optional)