Lettuce Wraps (Vegetarian)

First time we had vegetarian lettuce wrap was in the Asian restaurant P.F. Chang's. We always order this when we eat there. It is also a popular appetizer in California Pizza Kitchen. My kids love this. It is basically Asian style sweet and spicy crunchy tofu, mushroom and water chestnuts with a special sauce, wrapped in large lettuce leaves. I made this popular dish for lunch last week. I made it with mushroom, Kabocha squash, tofu and vegetarian patties that was cooked in the air fryer. It was a healthy filling lunch.

Ingredients:

1 Cup Kabocha squash, diced

1 Cup Cauliflower florets

8 oz. baby Bella mushrooms, diced

4 oz extra firm tofu, cubed

5 Vegetarian patties

1/2 Cup green onions, thinly sliced

large lettuce leaves for wraps

For Sauce:

4 Tablespoons hoisin sauce

4 Tablespoons low sodium soy sauce

3 teaspoons sesame oil

2 cloves garlic, minced

2 teaspoons finely minced fresh ginger

1 small Thai chili, seeded and minced

1 teaspoon brown sugar

Method:

1. Mix the ingredients for sauce in a blender and blend to a coarse sauce.

2. Take the vegetables and tofu in separate bowls. Mix them with some of the sauce.

3. Roast the vegetables and tofu separately in the air fryer at 370 degrees for 10 minutes each or until done. Crumble the tofu.

4. Roast patties in air fryer. Cut them into small pieces when cool. 

5. I made 2 types of filling as my mom and daughter do not like mushrooms. 

6. Divide diced patties and tofu. I made one filling with kabocha squash, cauliflower and half of the patties and tofu. The other filling with mushroom, and the other half of tofu and patties.

7. Spoon the desired filling on the lettuce. Drizzle with some sauce. Sprinkle some sliced green onion and enjoy the delicious wrap.

Note:
Another way to make this dish is to saute the vegetables in a pan on the stove. Then add the sauce to it. Mix 1 tablespoon corn flour to 1/4 cup of water and stir into the vegetable mixture to bind them.