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Asian Lettuce Wraps

  • February 3, 2014
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Vegan and Gluten Free Asian Tofu Lettuce Wraps RecipeI love yummy appetizers! They are so fun to share and sometimes I make a meal of them just on their own! I’ve veganized my favorite appetizer from PF Changs, the veggie lettuce wraps, and now I’m sharing them with you! Enjoy ; )

Sauce for Tofu

  • 2 tablespoons agave
  • 1/2 teaspoon rice wine vinegar
  • 2 tablespoons wheat free tamari or BRAGG Liquid Aminos or lite soy sauce

Tofu 

  • 1 tablespoon safflower or other high heat  oil
  • 1 tablespoon sesame oil
  • 1 14 oz block of extra firm tofu, pressed, drained and cut into 1/4″ cubes
  • 1 (8 ounce) can water chestnuts, diced
  • 1/2 cup button mushrooms, diced
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 8-10 Butter Lettuce Leaves (or lettuce wrap leave sof choice – cabbage, romaine, etc), for serving
  • 1/2 cup chopped peanuts or cashews for garnish
  • 1/2 cup finely chopped green onions, for garnish

Dipping Sauce

  • 1/4 cup agave
  • 1/2 cup warm water
  • 2 tablespoon wheat free tamari or BRAGG Liquid Aminos or lite soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon ketchup
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon Dijon Mustard

Prepare lettuce by removing several leaves 8-10, rinse, pat dry with a paper towel and place on serving plate.

To make Dipping Sauce:

Comine agave and warm water in a medium sauce pan. Add the remaining ingredients to the agave & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.

To make Tofu:

Prepare sauce first by adding the ingredients in a small bowl and setting aside.

Place high heat oil and sesame oil in a large skillet or wok.

On medium-high heat add cubed tofu and cook until a bit crispy on the outside and browned.

With the tofu still in the skillet add the sauce in along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5  minutes on medium heat.

Place tofu in a bowl with a serving spoon and serve with lettuce leaves, nuts and green onion for sprinkling and dipping sauce so everyone can make their own wraps. Enjoy!

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  • appetizer
  • cooking
  • gluten free
  • healthy
  • kitchen
  • lettuce wraps
  • pf changs
  • recipes
  • tofu
  • vegan
Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

3 comments
  1. paper io 2 says:
    June 17, 2020 at 12:25 am

    Thank you for sharing this useful article information. I am really impressed with the article you provided.

  2. Pingback: Let's Eat this Labor Day! - The Healthy Voyager
  3. Gail says:
    February 3, 2014 at 10:16 am

    I am not seeing the recipes that you have listed. Are they only in your cookbook?

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Meet The Healthy Voyager
Carolyn Scott, The Healthy VoyagerHi! I'm Carolyn Scott-Hamilton. I'm a Latina holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel and lifestyle expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you'll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!
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