Vegetarian Lettuce Wraps
par Tavolino
A delicious, meat-free take on the classic Chinese San Choy Bow. Crumbled tofu provides a meaty texture, combined with fresh vegetables and a savory, glossy sauce, served in crisp lettuce cups.
Ingrédients
- Cornstarch 6 g
- Water 45 ml
- Light soy sauce 22.5 ml
- Dark soy sauce 5 ml
- Vegetarian oyster sauce 22.5 ml
- Sesame oil 5 ml
- Chinese cooking wine 15 ml
- White sugar 5 g
- Ginger 5 g
- Extra firm tofu 250 g
- Oil 15 ml
- Garlic 5 g
- Onion 75 g
- Carrot 65 g
- Green beans 60 g
- Mushrooms 35 g
- Lettuce leaves 12 leaves
- Peanuts 30 g
- Green onion 20 g
- Sriracha 10 ml
Préparation
- 1
Whisk 6 g cornstarch with 45 ml water until smooth.
- 2
Stir in 22.5 ml light soy sauce, 5 ml dark soy sauce, 22.5 ml oyster sauce, 5 ml sesame oil, 15 ml cooking wine, 5 g sugar, and 5 g ginger.
- 3
Drain 250 g tofu, slice, and crumble with fingers into mince-like pieces.
- 4
Heat 15 ml oil in a large pan over high heat.
- 5
Add 75 g onion, 5 g garlic, and 65 g carrot. Sauté for 60 seconds.
- 6
Add 60 g green beans and 35 g mushrooms. Cook for 2 minutes until beans are tender-crisp.
- 7
Add the crumbled tofu to the pan and toss to combine.
- 8
Pour the sauce mixture over the filling.
- 9
Stir for 60 seconds until the sauce thickens and coats the mixture.
- 10
Transfer the filling to a serving bowl.
- 11
Serve with 12 lettuce leaves, 30 g peanuts, 20 g green onions, and 10 ml Sriracha on the side.
- 12
Assemble by spooning filling into lettuce leaves and topping with condiments.