This looks like Lunch!😋😋😋
#Repost @woon.heng @download.ins
Delicious Butter Lettuce Wraps🤩 that are filled with crunchy jicama, cashews, and vibrant colors of mixed vegetables😋. Back at home, lettuce leaves are normally served as a side instead of rice when my mom makes lots of savory food, especially for celebrations. I love to make this dish with homegrown or store-bought butter lettuce on those days that I need a refreshing meal😁. The filling is super flexible and easy to make, so give it a go and enjoy some crunchy wraps today! Have a great Sunday, friends. Best, WoonHeng❤️
Recipe (makes 2-3 servings)
– Butter lettuce leaves
– 7oz [200g] firm tofu – pressed then cubed
– 3/4 cup jicama cubes or water chestnuts
– 3/4 cup mixed vegetables (used peas, carrots, roasted corn)
– 1/2 cup of dry toasted nuts of choice (used cashews)
– 1/2 cup chopped mushrooms (used King oyster)
– 1/2 teaspoon minced ginger
– 1/2 teaspoon minced garlic
– sesame oil
– oil for cooking
– hoisin sauce for serving
– toasted sesame seeds
– pepper to taste
Sauce: Whisk together 1/4 cup of water with 1 tablespoon tamari/gluten-free soy sauce, 1 tablespoon vegan ‘oyster’ sauce (see highlight or woonheng.com ‘cooking essentials’ for recipe), and 1 teaspoon rice vinegar in a bowl until well-combined.
In a heated non-stick pan with a tablespoon of oil, sauté ginger and garlic until aromatic. Then, pan-fry tofu cubes until golden brown, add the mushrooms and continue to cook for another minute or two. Push the ingredients to the side of the pan and add in the jicama, then toss everything with sauce until well-combined. Add a drizzle of sesame oil and transfer the cooked mixture to a bowl. Serve with butter lettuce leaves.
Good food can be easy.
So what are you making for lunch tomorrow?