The inspiration for these lettuce wraps came from an appetizer I had (before I was vegan) at Cactus Club in Vancouver! It is a spicy chicken lettuce wrap and tastes mindblowingly amazing (no exaggeration). Since I wouldn’t want to live without these for the rest of my life, I knew I had to try to reproduce a vegan version of those wraps!

So this was my first try and they tasted pretty good! Not quite like the original though, so I will have to keep making them a few more times.

Ingredients:

• 1 small package tofu
• 1 medium-sized radish
• 2 carrots
• 2 scallions
• 1 head lettuce
• 1/4 cup bean sprouts
• 1/4 cup Szechuan sauce
• juice of 1 lemon
• handful of peanuts (unsalted)
• 2 tbsp sesame seeds
• 2 tbsp sesame oil (or olive oil)

1. In a small container, mix together 5 spices powder, salt, pepper & cayenne.
2. Cut tofu into small cubes, put in the container with the spices, close container and shake to season tofu evenly.
3. Shred radish & carrots into a bowl. Cut scallions and add to bowl, together with bean sprouts. Add Szechuan sauce.
4. In a pan, roast the tofu in sesame oil until brown. Add lemon juice.
5. Roast sesame seeds in a pan without oil for 3-4 minutes. Chop peanuts into smaller pieces.
6. Mix together all parts in a bowl. Place a spoonful of the mixture on a lettuce leaf, roll and serve.

 

Spicy Szechuan Lettuce Wraps

2015-04-06 21:25:23

Spicy and juicy lettuce wraps

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Ingredients

1. 1 small package tofu
2. 1 medium sized radish
3. 2 carrots
4. 2 scallions
5. 1 head lettuce
6. 1/4 cup bean sprouts
7. 1/4 cup Szechuan sauce
8. juice of 1 lemon
9. handful of peanuts (unsalted)
10. 2 tbsp sesame seeds
11. 2 tbsp sesame oil (or olive oil)

Spices

1. 1 tbsp Chinese 5 spices powder
2. 1/2 tsp salt
3. 1/4 tsp cayenne
4. 1/4 tsp pepper

Instructions

1. In a small container, mix together 5 spices powder, salt, pepper & cayenne.
2. Cut tofu into small cubes, put in the container with the spices, close container and shake to season tofu evenly.
3. Shred radish & carrots into a bowl. Cut scallions and add to bowl, together with bean sprouts. Add Szechuan sauce.
4. In a pan, roast the tofu in sesame oil until brown. Add lemon juice.
5. Roast sesame seeds in a pan without oil for 3-4 minutes. Chop peanuts into smaller pieces.
6. Mix together all parts in a bowl. Place a spoonful of the mixture on a lettuce leaf, roll and serve.

By Nadine // Our Vegan Revolution

Our Vegan Revolution https://www.ourveganrevolution.com/