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 that beats takeout! Garnish the wraps with julienned carrots for added 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
Instructions
- 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.