When I first meet someone and tell them I’m vegan, the first thing they usually ask is “What do you eat?” So I have decided that I’m going to try my best to take a photo every night of what we had for dinner.
Last night I made Asian lettuce wraps. The recipe is below the photo.
1 head iceberg lettuce
1 pound marinated tofu cut into very small squares
1 tablespoon cooking oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons sesame oil
Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
In a medium skillet over medium heat, brown the tofu in 1 tablespoon of oil, stirring often, about 5-7 minutes. Remove from the heat and set aside to cool. Cook the onion in the same pan, adding more oil if necessary, stirring frequently. Add the garlic, soy sauce, hoisin sauce, vinegar, and chile pepper sauce to the onions, and stir. Stir in the chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes. Return the tofu to the pan and mix. Remove from the heat.
Arrange lettuce leaves around the edge of a large serving platter, and pile tofu mixture in the centre. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy.