Recipe: Vegan Chinese Style Lettuce Wraps

Another great recipe from the UK Vegetarian Society

Serves 4
113 kcals per serving

Ingredients:
100g/ 4oz firm tofu
2 tbsp shoyu
1 crushed garlic clove
1” root ginger grated
1 tbsp honey
15g/1/2oz dried shitake mushrooms
1tbsp groundnut oil
1 small onion finely chopped
50g/2oz water chestnuts shredded
50g/2oz bamboo shoots shredded
1 tsp sesame oil
8 large iceberg leaves

Dipping Sauce:
50ml/2fl oz shoyu
1tbsp mirin/sherry
1” root ginger grated and squeezed
few drops tabasco
1 tsp sesame oil

Method:

1. Finely chop the tofu and marinade in a mix of the shoyu, garlic, ginger & honey, for 30 mins.
2. Soak the shitake mushrooms in boiling water for 20 mins. Discard the stalks and chop finely.
3. Fry the onion in the groundnut oil for 2 mins, add the tofu and marinade, the mushrooms, water chestnuts and bamboo shoots. Fry gently for 3 mins then stir in the sesame oil.
4. Place 1-2 tbsp in the centre of each lettuce leaf and fold into a neat parcel. Secure with a cocktail stick and serve immediately with the dipping sauce.

Copyright The Vegetarian Society

Check out our other easy, healthy vegan recipes.