Tofu-Filled Vegan Lettuce Cups

Name: Tofu-Filled Vegan Lettuce Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Chinese, Vietnamese, Fusion
Ingredients: 12 oz Extra-Firm Tofu; 3 tbsp Fresh Ginger; 2 tbsp Grapeseed Oil; 3 tbsp Hoisin Sauce; 1 whole Lettuce Leaves; 3 cloves Minced Garlic; 6 slices Mushrooms; 0.5 whole Onion; 2 tbsp Rice Vinegar; 1 tbsp Sesame Oil; 2 tbsp Shredded Carrots; 3 tbsp Soy Sauce; 2 tbsp Spicy Onion Ring Chips; 1 tbsp Sriracha; 8 oz Water Chestnut

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳Vietnamese 🇻🇳Fusion Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Tofu-Filled Vegan Lettuce Cups balance sweet, salty, and gentle heat with a crisp, refreshing bite. Ginger, garlic, and hoisin coat crumbled tofu, mushrooms, and water chestnuts for a juicy, crunchy filling tucked into tender Bibb leaves. Serve as a light dinner or party appetizer when you want bold flavor with a fresh, clean finish.

Prep20 mins
Cook15 mins
Serves6
DifficultyEasy

1

In a bowl, combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic; stir to mix and set aside.
2

Set the tofu on a plate and place another plate on top. Put a 3- to 5-pound weight on it and press the tofu for 20 to 30 minutes; drain and discard the collected liquid.
3

Heat oil in a skillet or wok over medium-high heat. Crumble the tofu into the skillet and cook for 5 minutes. Add the onion and cook, stirring, for 3 minutes. Stir in the mushrooms and water chestnuts and cook for 2 to 3 minutes.
4

Stir in the hoisin mixture and mix well. Cook until the liquid reduces somewhat.
5

Serve with lettuce and garnish with green onions and carrots.