We went to a bbq at our friends’ house last night, and I brought a vegan entrée. I was torn between stuffed portabella mushrooms and Asian lettuce wraps, and I decided to go with the Asian lettuce wraps. I got the recipe from The Vegan Table by Colleen Patrick Goudreau.
Like my cookbook holder opener? It’s a hangar. Works great!
Ingredients include carrots, red bell pepper, shitake mushrooms, tofu, chili paste, ginger, garlic, miso, sesame seeds and brown sugar.
I love this tofu because it isn’t packed in water, so there is no need to press and drain.
Chop up the veggies, crumble the tofu, and measure out all of the other ingredients.
The sauce is water mixed with brown sugar, heated until the sugar dissolves. Then whisk in light miso and sesame seeds. The chili paste was mixed into the sauteed vegetables, but next time I will probably mix it into the sauce. This sauce is super easy, and can be used on anything – stir fries, veggies, etc.
I got this really nice lettuce at the grocery store, it still has the roots on it. The leaves are wonderfully green and tender, perfect for wrapping.
The garnishes are julienned cucumbers and basil leaves. Delicious!