Vegetarian Lettuce Wraps
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
small
yellow onion, diced
-
8
ounces
mushrooms, roughly chopped
-
½
teaspoon
fine sea salt
-
2
cloves
garlic, minced
-
1
inch
fresh ginger, minced
-
1
16 oz
block extra-firm tofu
-
1
8 oz can
water chestnuts, drained & chopped
-
2
green onions, chopped
-
1
head
butter lettuce, for serving
The sauce
-
¼
cup
tamari (gluten-free soy sauce)
-
1
tablespoon
peanut butter
-
1
tablespoon
blackstrap molasses
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
sriracha
Instructions
- 1. Heat olive oil in a skillet over medium-high heat and sauté the onion and mushrooms with salt until tender, about 8 minutes.
- 2. Add garlic and ginger to the skillet and stir for 1 more minute.
- 3. In a separate bowl, whisk together the sauce ingredients: tamari, molasses, peanut butter, sriracha, and sesame oil.
- 4. Crumble the tofu into the skillet, add water chestnuts and the prepared sauce, then stir until well combined and heated through.
- 5. Adjust flavors to taste, adding salt or lime juice if needed.
- 6. Serve the filling warm in butter lettuce leaves, topped with green onions.
Nutrition Facts (estimated)
Servings
4
Calories
241
Total fat
12g
Total carbohydrates
23g
Total protein
14g
Sodium
1289mg
Cholesterol
0mg
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