Yep, these are the best and easiest vegan Asian lettuce wraps ever! I promise you that the minute you try this recipe, it will become one of your favorite Asian recipes ever.
Everything starts with delicious shiitake mushrooms sauteed in a pan. I love the chewy texture shiitakes have, and the taste is….yum … WOW!
After browning the shiitakes, I add tofu. Do not be afraid to use tofu; the poor thing has a terrible reputation and has the blandest taste ever. I see tofu as a sponge that absorbs any flavor you add.
And then everything comes to live with a spicy-sweet-umami flavored sauce. This sauce is made with very few ingredients, and it is so easy to customize, to make it to your own.
Tips, tricks, and other recipes:
- You can serve this tofu-shiitake mushroom mix on lettuce cups or red cabbage cups. Both ways will taste amazing.
- If you are not a huge fan of shiitake mushrooms, use white or cremini or a combination of the three.
- I like to use extra-firm tofu for this recipe, and I always try to buy organic. I prefer non-GMO verified soy products.
- Have fun preparing this recipe and use all the toppings you like from your favorite Asian restaurant. Here I used cashews as a topping but if peanuts are your favorite, use them! You could use sesame seeds, scallions, toasted rice,…
- I use Pura Collective toasted sesame oil. Love their products and it is a company that takes care of the planet and its people. They use sustainable farming practices and are fair trade.
- When I make these vegan Asian lettuce wraps I love to serve them with fried rice, beets with scallion dressing, or a rice bowl.
Here is the for
BEST AND EASIEST vegan ASIAN LETTUCE WRAPS
recipe and hope you like it, and if you do, please share it on Instagram, Fb or save it for later on Pinterest. When you prepare them, tell me all about it in the comment section. I really want to know what you thought about this recipe and how did you finish these little vegan Asian lettuce wraps.
BEST AND EASIEST VEGAN ASIAN LETTUCE WRAPS
- 2 tablespoons vegetable oil
- 2½ cups shiitake mushrooms sliced
- 2 teaspoons ginger finely grated
- 2 cloves garlic chopped or grated
- 1 block tofu firm or extra firm
- 2 tablespoons sesame seeds
- 2 teaspoons brown sugar
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 teaspoon sambal oelek or sriracha
- 10 lettuce cups
- 1/4 cup cashews roasted and chopped
- 2 carrots julienne
- 1/4 cup cilantro
- Press the tofu between two paper towels to remove the liquid. Then dice or crumble.
- In a small bowl mix the brown sugar, rice vinegar, soy or tamari, sesame oil, and sambal olek or sriracha sauce. Set aside.
- In a pan add the oil and begin to brown the mushrooms over medium heat, leave for 5 minutes until they begin to soften.
- Add the ginger and garlic and leave for about 5 more minutes, be careful not to burn the garlic. Add the crumbled or diced tofu. Leave it for about 5-7 minutes or until you see it begins to stick the bottom of the pan. Add the sesame seeds, mix well.
- Pour the sauce mixture to the pan and let it about 7 minutes until the flavors are well integrated and add a good pinch of salt. Take off the heat and allow it to cool.
- Meanwhile, prepare the lettuce leaves, julienne the carrots and chop the cilantro to serve.
- Serve one or two tablespoons of the tofu-shiitake mix on each lettuce cup. Top with nuts, carrots and chopped cilantro.