While stir-fry is perfectly fine eaten out of a bowl, there's something about taking a bite out of this handheld version that will always be just a little bit better. Perhaps it's the satisfying crunch the comes along with it. Or maybe because its reminiscent of a sandwich or taco—except for its light, guilt-free and low in carbohydrates.
Simply simmer mixed veggies and protein-packed tofu in soy sauce, sesame oil and ginger and spoon the filling into a romaine leaf like we did below! Or, you can use red cabbage, bibb lettuce, collard leaves, lacinato kale or any other flat leafy green.
You can easily pack these vegan, Asian-inspired lettuce wraps in your lunchbox to tote to the office. Or, prep this 20-minute meal for dinner with a side of quinoa or brown rice. Your kiddos will enjoy them too! Give them an opportunity to play with their food by allowing them to build their own wraps.
Serves 2
Prep time: 20 minutes
Ingredients
Head of lettuce (romaine, green leaf, red leaf or Boston)
1 red bell pepper, diced
2 cups chopped mushrooms
3 cloves garlic, minced
6 oz. firm tofu, drained, pressed & diced
3 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. extra virgin olive oil
2 tsp. sambal oelek (Asian chili paste)
2 tsp. ginger powder or grated fresh ginger root
2 tsp. sugar
1 tsp. rice vinegar
Directions
1. Place serving plates or bowls in the refrigerator to chill.
2. In small bowl, whisk soy sauce, sesame oil, chili paste, ginger, sugar, rice vinegar and garlic; set aside.
3. Heat oil in non-stick, 10-inch skillet over medium heat. Add tofu and cook until light brown, stirring constantly (2-3 minutes).
4. Add mushrooms and red pepper; stir frequently until tender, about 3-4 more minutes. Transfer mixture to towel-lined plate and blot.
5. Add soy sauce mixture and warm over medium-low heat for about 2-3 minutes, stirring frequently. Add tofu, mushroom and red pepper mixture and mix thoroughly. Cook until sauce reduces slightly, about 2-3 minutes.
6. Spoon several tablespoons of the mixture into the center of each lettuce leaf. Serve in chilled dish.
Recipe courtesy of Margaret Clemente
Margaret is the over-protective mother of Vitacost.com's resident millennial and VitaVibes contributor, Andrew Davis. When she is not planning weekly meals or cooking healthy and delicious foods you can find her watching Dr. Phil with her two cats, Dolly and Cubby and enjoying a glass of white wine (always with ice, of course).
