Vegan Chinese Lettuce Wraps with Mushroom and Tofu

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 35 min · Tofu · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 7 oz Firm tofu
• 4 oz Button mushrooms
• 1 medium Carrots
• 2 stalks Green onions
• 1 1/2 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 1/2 tsp Cornstarch
• 4 leaves Iceberg lettuce or Bibb lettuce
• 2 cloves Garlic cloves
• 1 tbsp Vegetable oil

Method (tap to check — screen stays awake)

1. Drain and press the tofu to remove excess moisture, then cut into small cubes.
2. Dice the mushrooms and carrots into small, uniform pieces. Chop the green onions finely, separating the white and green parts.
3. Heat vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until lightly browned, about 5 minutes.
4. Add diced mushrooms, carrots, and the white parts of green onions to the skillet. Sauté for about 5-7 minutes until vegetables are tender.
5. Stir in minced garlic and cook for another minute until fragrant.
6. Add soy sauce, sesame oil, and cornstarch to the skillet. Mix well and cook for an additional 2-3 minutes until the mixture thickens slightly.
7. Prepare lettuce leaves by washing and patting them dry. Spoon the tofu and vegetable mixture into each leaf, garnish with chopped green parts of green onions.
8. Serve immediately as a flavorful, hearty vegan lunch option.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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