Vegan Asian Lettuce Wraps with Tofu

Appetizers, Gluten-Free, Lunch & Dinner, Salads, Sugar-Free, Vegan

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As the warmer weather approaches, I’m leaning away from cooking labour-intensive hot and heavy meals in the kitchen and instead gravitating towards lighter meals that are fresh and quick to make. These Asian vegan lettuce wraps featuring tofu are perfect to have for lunch, as an in-between snack or appetiser. They’re quick to make and light, yet filling at the same time! The lettuce adds a nice touch of freshness and crunch too! They are also free of refined sugar, as all of my recipes are. You can get most, if not all of these ingredients from a good supermarket. You could also substitute or add other vegetables as the filling or use your lettuce of choice instead of iceberg. I’ve chosen iceberg as they form nice bowls. If you’re gluten-intolerant or don’t include gluten in your diet, you can use a gluten-free soy sauce or tamari instead of regular soy sauce.

I love to garnish these vegan lettuce wraps with roasted peanuts, spring onions and sesame seeds as they add a lovely extra touch of flavour and texture but if you can’t get them or if you’re allergic to peanuts, you could of course leave them out. I hope you enjoy this recipe! I will definitely be sharing more easy summer recipes like this one! Scroll down to watch my recipe video!

asian-vegan-tofu-lettuce-wraps

Vegan Asian Lettuce Wraps with Tofu
Yields 3
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Sesame oil (or vegetable oil)
  2. 300g firm tofu diced
  3. 1/2 red capsicum diced
  4. 1 medium carrot spiralised or cut into matchsticks
  5. 3 tbsp agave
  6. 2 tbsp gluten-free soy sauce or tamari
  7. Black pepper
  8. Iceberg lettuce (or alternative lettuce)
  9. Roasted peanuts chopped
  10. Spring onions chopped
  11. Sesame seeds
Instructions
  1. Put the sesame oil in a hot pan and fry the diced tofu on medium to medium-high heat until golden brown.
  2. Add in capsicum and fry until just slightly cooked but still has a nice crunch.
  3. Add in the carrot and fry for around 1 minute. Add more oil if required.
  4. Add agave and let it caramelise the tofu and vegetables. Once the agave has almost disappeared, add the soy sauce and let everything absorb most of the sauce.
  5. Season with some pepper.
  6. Transfer the filling to the lettuce cups and garnish with the chopped peanuts, green onion and sesame seeds.
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Hi and welcome to my food blog! I'm Zhouer and I make healthy vegan recipes that are also all gluten-free and sugar-free! Check out my YouTube channel for recipe videos. I hope you like them and if you make anything, tag me on Instagram or Twitter @veganrecipescom as I would love to see your creation! :) Read more about me...

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