

An easy & delicious protein-packed dish in 15 minutes! Flavourful and perfect for warm summer days with crispy tofu and fresh vegetables.
Ingredients:
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Sauce:
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3 tbsp soy sauce (gluten-free if needed)
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1 tbsp hoisin sauce
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1/2 tbsp rice vinegar
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1 tsp sesame oil
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2 cloves garlic, minced
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black pepper, to taste
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Filling:
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1 block firm tofu (~350 g), crumbled or cubed
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1/2 medium onion, diced
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1/2 medium carrot, diced
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4 cremini mushrooms, diced
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1 green onion, sliced
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vegetable oil
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Wraps:
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~8 large romaine leaves
Instructions:
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Sauce: In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, minced garlic, and black pepper. Stir well.
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Tofu: In a medium pan, heat some vegetable oil in medium-high heat. Fry the cubed/crumbled tofu until golden and crispy (~5 minutes). Add approximately half of the sauce, and coat the tofu well. Set the tofu aside on a plate.
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Vegetables: In a medium pan, heat some vegetable oil in medium-high heat. Add the diced onions, and sweat them out for ~4 minutes before adding the carrots and mushrooms. Cook the vegetables for another 3 to 4 minutes, and add in the rest of the sauce. Sauté until the sauce is absorbed (~2 to 3 minutes), and toss in the tofu to combine.
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Assembly: Spoon the filling into the romaine leaves. Garnish with green onions & enjoy!
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Tip: Top with avocado and/or peanuts for an extra li’l something :)