Sticky Vegan Hoisin Lettuce Wraps

Full recipe available here.

Ingredients:

Crispy tofu mince
• 400g firm tofu, pressed
• 1 tbsp soy sauce
• 1 tbsp cornflour
• 1 tbsp neutral oil

Sticky hoisin sauce
• 3 tbsp hoisin
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 1 garlic clove, minced
• 2 tbsp water + 1 tsp cornflour

Filling base
• 1 small onion, finely diced
• 3 chestnut mushrooms, finely chopped
• 3–4 spring onions (whites + greens separated)
• 1 small red chilli, sliced (optional)

To serve
• Little gem or butter lettuce leaves
• Sesame seeds

Method

1. Crumble the tofu and toss with soy sauce and cornflour. Fry in a hot pan with oil until golden and crisp, then set aside.

2. Whisk the sauce ingredients together until smooth.

3. In the same pan, sauté onion and the white parts of the spring onions for a few minutes until soft. Add mushrooms and cook until any moisture cooks off.

4. Pour in the sauce and let it thicken to a glossy glaze. Add the crispy tofu back in and toss for 1–2 minutes so it absorbs the sauce. Stir through most of the spring onion greens.

5. Spoon the sticky tofu mixture into lettuce leaves and top with chilli slices and sesame seeds. Serve immediately and enjoy!