Tofu Adobo Lettuce Wraps
Here's an easy lettuce wrap recipe with a delicious tofu adobo filling. It's a perfect dish for a light, healthy, and savory vegan family lunch or dinner!
Calories: 601kcal
Ingredients
- 3 tablespooons vegetable oil
- 6 cloves garlic smashed
- 4 dried bay leaves
- 1 tablespoon sliced ginger
- ½ teaspoon peppercorns
- 1 cup (5oz) diced firm tofu
- 1 medium onion thinly sliced
- ½ cup finely diced carrots
- 1 cup finely diced potatoes
- 3 tablespoons dark soy sauce
- 2 tablespoons vegetarian oyster mushroom sauce
- ½ cup white vinegar
- 1 tablespoon honey
- ¾ cups vegetable broth
- 3 large iceberg lettuce head
Instructions
- In a saucepan over low heat, add oil and saute garlic cloves for 3 minutes.
- Add dried bay leaves, ginger slices, peppercorns, and continue to saute for another minute on low heat.
- Add in diced tofu, onions, diced carrots, and diced potatoes, and cook for another 4 minutes on medium-low heat.
- Add in dark soy sauce, oyster mushroom sauce, white vinegar, honey, and vegetable broth and bring the mixture to a boil and reduce to simmer for 15 minutes.
- Turn off the heat and allow it to cool completely.
- Slice the core of the iceberg lettuce and separate the leaves then wash and dry each leaf.
- Place the lettuce on a large serving plate.
- Top each leaf with a spoonful of tofu adobo and serve immediately.
Nutrition
Serving: 1g | Calories: 601kcal | Carbohydrates: 91g | Protein: 35g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 3802mg | Potassium: 1544mg | Fiber: 12g | Sugar: 31g | Vitamin A: 11233IU | Vitamin C: 60mg | Calcium: 438mg | Iron: 7mg
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