Vegan Lettuce Wraps
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For Sauce
  • 1 tsp five-spice powder, divided
  • ½ cup soy sauce or (braggs liquid aminos for gluten free)
  • 3 tablespoons oyster-flavored sauce
  • ½ teaspoon arrowroot
  • 1 Tbsp chili garlic sauce
  • For Filling
  • ½ cup farro (use quinoa for gluten free version)
  • 1 Tbsp olive oil
  • 1 shallot, diced
  • 1 package (15oz) soft tofu, drained
  • 4 cups mushrooms, diced
  • 2 cups bean sprouts, chopped in half lengthwise
  • 1 bunch scallions, sliced
  • 1 can water chestnuts, drained
  • 1 cup cashews
  • 1 head of butter lettuce
Instructions
  1. Cook farro (or quinoa) according to package directions.
  2. Make sauce by combining ½ tsp five-spice powder with remaining ingredients and whisk together. Set aside.
  3. Heat oil and cook shallot until fragrant and it starts to be come transparent.
  4. Add block of tofu and smash with a wooden spoon until it becomes small chunks. Season with remaining ½ tsp of five-spice powder. Cook until slightly browned, approximately 5 minutes.
  5. Add mushrooms and cook until tender.
  6. Meanwhile prepare lettuce wraps, but removing butter lettuce leaves and setting aside.
  7. Add cooked and drained farro and sauce. Cook for a few more minutes until mixed together.
  8. Finally add bean sprouts, water chestnuts, cashews and scallions. Mix together and then remove from heat.
  9. Spoon a bit of the filling onto a plate with a side of the butter lettuce leaves. Make individual wraps at the table in order to not have lettuce get soggy.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2012/08/29/vegan-lettuce-wraps/