1 pound firm tofu, frozen, thawed and crumbled
2 teaspoons nutritional yeast
2 teaspoons garlic powder
2 teaspoons ginger powder
1 tablespoon Chinese black bean with garlic sauce
1 medium onion, chopped 1/4"
2 cloves garlic, minced/pressed
1 teaspoon fresh ginger, grated
1 tablespoon soy sauce/tamari
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon, or to taste, asian chile sauce (I use sambal oelek)
1 (6 ounce) can water chestnuts, chopped small
3-4 green onions, chopped
2 teaspoons dark sesame oil
lettuce leaves (butter lettuce is best, but leaf lettuce is cheaper)
brown jasmine rice, to serve
1. Fry the tofu over medium heat in a little oil along with the yeast, garlic and ginger powders until it starts to brown. Add black bean sauce and continue cooking until well browned then remove from pan.
2. In the same pan, add a little more oil and saute the onions, garlic and ginger until onions are softened, about 2-3 minutes. Add remaining ingredients except sesame oil and lettuce.
3. Return tofu to pan and cook until everything is nicely coated and thickened, about 2-3 more minutes. Stir in sesame oil and turn off heat. I like to serve with brown jasmine rice. Wrap rice and tofu in lettuce leaves and enjoy.
Source of recipe: Inspired by the many non-vegan recipes on the web. I used my culinary knowledge to combine, modify, and transform to vegan. I was craving chinese lettuce wraps the other night but couldn't find a recipe here that looked right. I've been cooking for years and though I did a brief foray into macrobiotics several years ago, I've only recently began eating vegan. I figured I had enough experience to convert some standard recipes for this. I must say, I thought they turned out perfect.