Ingredients with Measurements:
- 1 block of firm tofu, drained and crumbled
- 1 cup of shelled edamame
- 1 red bell pepper, diced
- 1/4 cup of chopped green onions
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 teaspoon of grated ginger
- 1 garlic clove, minced
- 1 head of butter lettuce, leaves separated
- Sesame seeds for garnish
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a large skillet over medium heat, add the crumbled tofu and cook for 5-7 minutes until lightly browned.
2. Add the shelled edamame, diced red bell pepper, and chopped green onions to the skillet. Cook for an additional 2-3 minutes until the vegetables are slightly softened.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.
4. Pour the sauce over the tofu and vegetable mixture in the skillet. Stir to combine and cook for an additional 2-3 minutes until the sauce has thickened and coated the ingredients.
5. To assemble the lettuce wraps, take a butter lettuce leaf and spoon a generous amount of the tofu and vegetable mixture onto the center of the leaf.
6. Sprinkle sesame seeds on top of the mixture and fold the lettuce leaf around the filling.
7. Repeat with the remaining lettuce leaves and filling.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 16g
- Protein: 14g
- Fiber: 4g
- Sugar: 8g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or crumbled seitan.
- Shelled edamame can be substituted with frozen peas or chopped green beans.
- Red bell pepper can be substituted with any color bell pepper or sliced mushrooms.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add cooked quinoa or brown rice to the filling for a heartier wrap.
- Top the wraps with sliced avocado or a dollop of vegan sour cream.
- Use iceberg lettuce or romaine lettuce instead of butter lettuce.
Tips and tricks:
- Make sure to drain the tofu well before crumbling to prevent excess moisture in the filling.
- Adjust the amount of soy sauce and honey to your taste preference.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover filling in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the filling in a skillet over medium heat until warmed through.
Presentation ideas:
- Arrange the lettuce wraps on a platter and garnish with additional sesame seeds and chopped green onions.
Garnishes:
- Sesame seeds and chopped green onions
Pairings:
- Serve with a side of steamed brown rice or quinoa.
Suggested side dishes:
- Steamed brown rice or quinoa
- Asian slaw
- Miso soup
Troubleshooting advice:
- If the filling is too dry, add a splash of vegetable broth or water to the skillet.
Food safety advice:
- Make sure to cook the tofu and vegetables to an internal temperature of 165°F to ensure food safety.
Food history:
- Lettuce wraps originated in Asia and have been a popular dish for centuries.
Flavor profiles:
- Savory, sweet, and slightly tangy.
Serving suggestions:
- Serve the lettuce wraps as a light lunch or appetizer.
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Region: Japanese