VEGETARIAN LETTUCE WRAPS RECIPE | EATINGWELL
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 that beats takeout! Garnish the wraps with julienned carrots for added crunch.
Provided by Carolyn Casner
Categories Healthy Lettuce Wrap Recipes
Total Time 40 minutes
Number Of Ingredients 14
Steps:
- Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.
- 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.
- Spoon a scant 1/2 cup tofu mixture into each lettuce leaf. Top with carrots, if desired.
Nutrition Facts : Calories 178.4 calories, CarbohydrateContent 10.6 g, CholesterolContent 0.2 mg, FatContent 10.9 g, FiberContent 1.9 g, ProteinContent 12.9 g, SaturatedFatContent 1.4 g, SodiumContent 408 mg, SugarContent 4.7 g
VEGETARIAN LETTUCE WRAPS RECIPE | ALLRECIPES
Veggie lovers can feast on this filling vegetarian appetizer or meal that can be eaten any time of the day! I fell in love with the veggie lettuce wraps at a famous Chinese chain restaurant, and put my own spin on it.
Provided by Suja
Categories Appetizers and Snacks Wraps and Rolls
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 wraps
Number Of Ingredients 11
Steps:
- Roast peanuts in a skillet over high heat, stirring frequently until brown, reducing heat to medium if necessary, about 5 minutes; set aside to cool. In a food processor, grind peanuts into a coarse powder.
- Heat canola oil in a skillet over medium heat; add tofu and season with salt to taste. Turn tofu frequently until all sides are brown, 8 to 10 minutes; remove from heat. Pat tofu dry with a paper towel and allow to cool, about 5 minutes.
- Combine cucumber, radish, tomato, water chestnuts, soy sauce, and lemon juice in a large bowl. Add tofu and peanut powder just before serving.
- Arrange lettuce leaves around the edge of a large platter and mound tofu filling in the center. To eat, spoon 1 or 2 tablespoons tofu mixture into the center of a leaf and wrap lettuce around filling like a burrito.
Nutrition Facts : Calories 132.5 calories, CarbohydrateContent 14.5 g, FatContent 5.9 g, FiberContent 3.1 g, ProteinContent 8.4 g, SaturatedFatContent 0.8 g, SodiumContent 692.4 mg, SugarContent 4.6 g
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