We love how the crunchy, sweet lettuce pairs with this soft and savory tofu in these wraps. The combination of textures and flavors is as satisfying as the dish is pleasing. Camille’s favorite lettuce varietal is black seeded simpson lettuce and that is what we recommend, however these taste delicious with any lettuce varietal.
Serves: 2
Time: 1 hr
Ingredients
2 tbsp sesame oil
1 package of firm tofu
1 tbsp corn starch
2 cloves garlic, minced
1 very small onion, diced
1 cup minced mushrooms
1 cup finely cut cabbage
1 cup grated carrot
2 green onions, sliced
1 head lettuce
salt and pepper
for the sauce:
1/4 cup tamari (gluten-free soy sauce)
2 tbsp rice vinegar
1 inch ginger, peeled and minced
1/2 tsp maple syrup
1 tbsp almond butter
Whisk the sauce ingredients in a medium bowl until the almond butter is broken up. Mince garlic and ginger, and dice onions and stir into the sauce until coated. Set aside.
Heat a pan to medium high heat with sesame oil. Once hot, crumble the tofu into the hot oil. Sprinkle with corn starch and stir to coat. Let cook about 7 minutes, until the bottom of the tofu has started to brown. While tofu is cooking, cut the cabbage and mushrooms and grate the carrots. Add the mushrooms and cabbage and cook with the tofu, stirring regularly until the cabbage softens about 7 minutes. Then stir in garlic, onions, ginger and sauce mixture. Cook until onions are translucent, about 10 minutes. Stir in carrots and green onions. Season with salt and pepper to taste.
Wash the lettuce and pull apart into individual leaves. Scoop tofu mixture into lettuce leaves and enjoy!
