vegetarian lettuce wraps
A fresh, tangy side dip that works well with all barbecue dishes.
Ingredients
SAN CHOY BOW SAUCE:
- 1 1/4 tsp cornflour / cornstarch
- ▢ 3 tbsp water
- ▢ 1 1/2 tbsp light soy sauce Note 1
- ▢ 1 tsp dark soy sauce Note 1
- ▢ 1 1/2 tbsp oyster sauce Note 2
- ▢ 1 tsp sesame oil toasted
- ▢ 1 tbsp Chinese cooking wine or sub Mirin or dry sherry, Note 3
- ▢ 1 tsp white sugar
- ▢ 1 tsp finely grated ginger sub garlic
FILLING
- ▢ 250g/8oz extra firm tofu Note 4
- ▢ 1 tbsp oil
- ▢ 1 garlic finely minced
- ▢ 1/2 onion finely diced
- ▢ 1/2 cup carrot chopped into 5mm/ 0.2″ pieces
- ▢ 1/2 cup green beans sliced into 5mm/0.2″ rounds
- ▢ 1/2 cup mushroom chopped into 5mm/ 0.2″ pieces
WRAPS
- ▢ 12 lettuce leaves +/- depending on lettuce size, Note 5
- ▢ Peanuts finely chopped (I like salted, but unsalted fine)
- ▢ Green onion finely sliced
- ▢ Sriracha for drizzling (highly recommended)
Instructions
- Sauce – Mix cornflour/cornstarch with water until lump free. Add everything else, then mix.
- Crumble tofu – Drain tofu, then cut into 5mm/0.2" slices. Use your fingers to crumble into a mince. Not too fine crumbs, can always break up more when cooking (just like cooking mince/ground meat!).
- Filling – Heat oil over high heat in a large non stick pan. Cook onion, garlic and carrot for 1 minute. Add green beans and mushrooms. Cook 2 minutes – green beans should still be firm.
- Sauce it – Add tofu and toss through. Pour in the sauce. Stir for 1 minute or until the sauce thickens and is coating the mixture nicely. (If it evaporates too quickly, add a splash of water)
- Serving – Transfer filling into a bowl. Lay out on the table with lettuce leaves, green onion, peanuts and bottle of sriracha.
- DIY lettuce wraps – Spoon filling into lettuce leaf. Drizzle with sriracha, sprinkle with peanuts and green onion. Bundle / fold, eat!
Notes
This recipe is sponsored by Mediterranean Supermarket