Vegetarian Chinese Lettuce Wraps
1 head of iceberg lettuce, cut in half to make cup shapes
3 Tbs. coconut oil, melted
8 oz. grilled or baked tofu (chopped into small cubes)
4 large portabella mushroom caps (grilled and chopped into small cubes)
1 cup water chestnuts, minced
1 onion, chopped
6 cloves minced garlic
1/4 cup honey
1/2 cup water
3 Tbs. tamari
3 Tbs. apple cider vinegar
2 Tbs. tomato paste
Juice of 1 lemon
2 tsp. toasted sesame oil
2 inches ginger, peeled, grated, and juice squeezed out
4 clove garlic
1 Tbs. Dijon mustard
1 tsp. garlic chili paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown honey
1/2 teaspoon apple cider vinegar
3 Tbs. Black Bean / Garlic Paste
Make the Finishing Sauce by blending all ingredients together. Refrigerate this sauce until you’re ready to serve.
Brush tofu, and portabella mushrooms with oil and grill for 2-5 min per side. Chop into uniform small cubes.
Bring oil to medium high heat in a large frying pan. Sauté onions until brown and caramelized. Add cubed tofu, and mushrooms along with water chestnut, and garlic and Stir Fry Sauce. Sauté mixture until water is evaporated.
Fill lettuce ‘cup’ with mushroom and tofu filling, and top with Finishing Sauce and sesame seeds.