Vegetarian Lettuce Wraps #Vegan #vegetarian

Vegetarian lettuce wraps with but two hundred calories for an enormous serving. This lettuce wraps formula is simple, healthy and means higher than the PF Chang’s original! They’re vegetarian, protein free, dairy free, and low carb.

Although I usually begin my formula posts by describing the dish, this time, i believed I’d share a number of excerpts from the comments section. I can’t even tell you ways happy these create Pine Tree State to browse (and reread). Thank you.❤️

Vegetarian lettuce wraps with bean curd and mushrooms that style similar to the famed P.F. Chang's lettuce wraps. All the flavour for a fraction of the calories!

Also try our recipe KALE CAESAR SALAD WITH CRISPY SMOKED CHICKPEAS #VEGAN+GLUTEN-FREE #RECIPE

Ingredients

•  3 tablespoons hoisin sauce
•  3  tablespoons reduced-sodium soy sauce
•  2 tablespoons rice vinegar
•  1 teaspoon sesame oil
•  2 teaspoons canola oil — or grapeseed oil
•  1 packages extra-firm tofu — (12- to 14-ounces), do not use silken
•  8 ounces baby bella cremini mushrooms — finely chopped
•  1 can water chestnuts — (8 ounces), drained and finely chopped
•  2 cloves garlic — minced
•  2 teaspoons freshly grated ginger
•  1/4 teaspoon red pepper flakes — omit if sensitive to spice
•  4 green onions — thinly sliced, divided
•  8  large inner leaves romaine lettuce — from a romaine heart or butter lettuce leaves
•  Optional for serving: grated carrots — additional red pepper flakes

Instructions

1. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
2. Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
3. Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
4. Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately. 

Read more our recipe Broccoli Tofu Stir Fry #vegan #vegetarian

Source : bit.ly/2RpSk8Z