Vegan Peanut Tofu Lettuce Wraps
Vegan Peanut Tofu Lettuce Wraps! Better than P.F. Changs! If you are looking for a yummy vegan and gluten-free dinner idea, this is it!
Equipment
Ingredients
Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- 1 Thai chili, minced
- 2 tablespoons water
For the Wraps:
- 2 tablespoons sesame oil or canola oil, divided
- 1 package firm tofu, drained, pressed and crumbled
- 8 ounces mushrooms, chopped
- 2 cloves garlic, chopped
- 1/2 white or yellow onion, chopped
- 1/2 cup chopped water chestnuts
- 1/2 cup chopped peanuts
- 1/2 cup thinly sliced scallions
- 1 head butter lettuce, leaves removed and washed
Instructions
- Whisk together the sauce ingredients and set aside: hoisin, soy sauce, vinegar, ginger, chili and water.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tofu and cook until browned, about 12 minutes, stirring occasionally. The tofu should be dry, chewy and slightly crispy. Remove from pan and set aside.
- Heat the remaining tablespoon of oil and add the mushrooms, onion and garlic. Cook, stirring often, until mushrooms are very browned and onions are soft.
- Add the cooked tofu to the mushroom skillet along with the water chestnuts, and sauce. Cook another 2-3 minutes until the sauce is slightly thickened.
- Remove from heat and top with chopped peanuts and scallions. Spoon into the lettuce cups and enjoy immediately.
Notes
To press tofu, wrap in paper towels and place a heavy object on top- or, use a tofu press.
Nutrition
Serving: 1lettuce wrapCalories: 115kcalCarbohydrates: 8gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 0.2mgSodium: 267mgPotassium: 189mgFiber: 2gSugar: 3gVitamin A: 495IUVitamin C: 3mgCalcium: 61mgIron: 1mg