Lettuce Wraps-vegetarian
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the filling:
- 2 teaspoons oil, neutral
- 1 onion (s), diced into small pieces
- 1 tablespoon ginger, chopped
- 1 tablespoon lemongrass paste
- 2 cloves garlic, chopped
- 450 g tofu, firmer
- 230 g water chestnuts, drained, finely chopped
- 4 tablespoon soy sauce
- 4 tablespoon sauce (hoisin sauce)
- 1 teaspoon chilli sauce (Sriracha)
- 12 leaves iceberg lettuce
Also: (for the side dishes)
- 1 large carrot (s), peeled, coarsely grated
- 0.5 ½ cup spring onion (s), cut into rings
- 0.5 ½ cup mint, fresh, chopped
- 0.5 ½ cup peanuts, finely chopped
- Sauce (Hoisin Sauce)
- Chili Sauce (Sriracha)
Print Recipe
Pin Recipe Instructions
- For the filling, heat the oil in a pan on medium heat. Add onion, ginger, lemongrass, and garlic and sauté for 7-10 minutes, or until onions soften. Add the tofu and water chestnuts, crumble the tofu into small pieces.
- Fry for about 4 minutes. Then add the soy sauce, the hoisin sauce and the chilli sauce. Transfer the filling to a bowl for serving.
- Place the lettuce leaves on a serving plate and place the side dishes in small bowls. The guests can now take a leaf of lettuce each, fill the tofu mixture in the middle and place the side dishes on top.
- Then roll up the lettuce leaf into a wrap and enjoy. It can be eaten with the fingers.
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