July 24, 2014
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!
free of refined sugar
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