Asian tofu lettuce wraps
Chef
Fri Reyes
Hospital
Scripps Health
Yield
20 servings
Recipe type
Plant-based
Award
Finalist
Image
ingredients
Ingredients
5 pounds extra firm or baked tofu
2 cups yellow onions, diced
3/4 cup garlic, minced
1 1/2 cups green onions, chopped
4 1/2 cups bell peppers (multi-color), diced
1/2 cup cilantro, chopped
3 tablespoons parsley, chopped
1/2 cup orange juice
2 cups hoisin sauce
Pinch of chili flakes
1 1/4 cups almonds, slivered
1/2 cup black sesame seeds, toasted
3 heads butterleaf lettuce, cleaned
1 3/4 cups plum sauce
2 cups yellow onions, diced
3/4 cup garlic, minced
1 1/2 cups green onions, chopped
4 1/2 cups bell peppers (multi-color), diced
1/2 cup cilantro, chopped
3 tablespoons parsley, chopped
1/2 cup orange juice
2 cups hoisin sauce
Pinch of chili flakes
1 1/4 cups almonds, slivered
1/2 cup black sesame seeds, toasted
3 heads butterleaf lettuce, cleaned
1 3/4 cups plum sauce
preparation
Instructions
1. With a fork, mash the tofu until it resembles ground meat.
2. Sauté the onions and garlic until golden brown.
3. Add the peppers, hoisin sauce, and tofu. Cook until well mixed.
4. Once mixed, add the rest of the ingredients except the parsley, plum sauce, and sesame seeds.
5. Once the mixture is combined, deglaze with orange juice.
6. Cook until dry and glazed, then remove from heat and let cool for 3 minutes.
7. Place the mixture on the butterleaf lettuce cups.
8. Top with the chopped parsley and sesame seeds.
9. Serve with a side of plum sauce.
2. Sauté the onions and garlic until golden brown.
3. Add the peppers, hoisin sauce, and tofu. Cook until well mixed.
4. Once mixed, add the rest of the ingredients except the parsley, plum sauce, and sesame seeds.
5. Once the mixture is combined, deglaze with orange juice.
6. Cook until dry and glazed, then remove from heat and let cool for 3 minutes.
7. Place the mixture on the butterleaf lettuce cups.
8. Top with the chopped parsley and sesame seeds.
9. Serve with a side of plum sauce.
