Korean-Style Lettuce Wraps

Servings: 4

Directions

1. Mix together the marinade ingredients in a medium bowl. Press diced tofu between layers of paper towel to extract any excess water, then add to marinade. Allow to set for 15-20 minutes at room temp, stirring occasionally.

2. Meanwhile cut and prepare other vegetables and display on a large platter in “piles”. Clean the lettuce leaves well and fan out on the platter so they are easy to grab. Place a bowl in the center of the platter for the tofu filling. Mix together the additional hoisin, plum sauce, sesame oil and chili-garlic paste/sriracha (if using) together, adding water to thin as desired.

3. After 15-20 minutes, drain tofu well. Heat a large, nonstick pan over medium heat. Add canola oil and drained tofu. Cook until slightly crispy on most sides, turning occasionally. Add water chestnuts and hoisin sauce, and cook for 5 minutes longer. Place tofu filling in the bowl on the platter. Sprinkle with cilantro, if using.

4. To assemble, take 1 lettuce leaf and sprinkle with scallions, radishes and carrots. Top with warm tofu filling mixture and a drizzle of the Plum-Hoisin sauce. Enjoy!

Ingredients

MARINADE & SAUCE

• 2 green onion

• 3 tbsp. low sodium soy sauce

• 2 tsp. sesame oil

• 1 tsp. brown sugar

• 1/8 tsp. pepper

• 1 tbsp. cornstarch

• 12 oz. firm tofu, drained well, small dice

STIR-FRY

• 2 teaspoon(s) canola oil

• 1, 5 oz. can water chestnuts, diced in similar size to tofu

• 2 tbsp. hoisin sauce

ACCOMPANIMENTS

• 8 radishes, thinly sliced

• 2 large carrot, coarsely shredded

• 4 green onion thinly sliced

• 2 heads of bibb/butter lettuce, about 16 leaves total

• Cilantro, as desired

SAUCE

• 4 tbsp. hoisin sauce

• 4 tbsp. plum sauce

• 1 tsp. sesame oil

• 1 tsp. chili-garlic paste or sriracha (optional)

• Water, to thin sauce as desired