Ingredients
4
4 servings
- •⅓ cup vegetarian hoisin sauce
- •1 teaspoon water, or more to taste
- •½ teaspoon sambal oelek (chile paste), or more to taste (Optional)
- •1 tablespoon vegetarian oyster sauce
- •1 tablespoon water
- •½ teaspoon sambal oelek (chile paste) (Optional)
- •½ teaspoon mushroom seasoning
- •¼ teaspoon sesame oil
- •¼ teaspoon white sugar
- •¼ teaspoon salt
- •1 tablespoon vegetable oil
- •2 slices ginger
- •5 ounces fried tofu, diced
- •4 ounces jicama, peeled and diced
- •3 fresh shiitake mushrooms, diced
- •¼ teaspoon salt
- •ground black pepper to taste
- •½ red bell pepper, diced
- •8 large butterhead lettuce leaves
- •1 tablespoon toasted sesame seeds, or to taste
Instructions
- Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
- Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
- Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
- Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.
Nutritional Facts
Per 4 servings
- Calories: 225
- Carbohydrate: 21g
- Fat: 13g
- Fiber: 4g
- Protein: 8g
- Sugar: 9g
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