vegetarian-lettuce-wraps

Appetizers Collection

Vegetarian Lettuce Wraps

Stuff crisp lettuce leaves with a savory filling inspired by PF Chang's famous lettuce wraps. These low-carb wraps made with tofu, mushrooms and daikon radish are an easy vegetarian dinner. Add julienned carrots to the wraps for a bonus crunch.

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
  • ¼ cup Julienned carrots

Directions

  1. Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.

  2. 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.

  3. Spoon a scant 1/2 cup tofu mixture into each lettuce leaf. Top with carrots, if desired.