Veggie Lettuce Cups

Last Updated on March 12, 2023 by Jacqueline Rafidi

If you follow me on Instagram, you know I love cooking with Asian flavors. Japanese, Korean, Thai, Vietnamese, I just love them all! During lent when we eat pretty much plant-based foods, I resort to lots of Asian foods because we crave it and Nadia, my daughter, loves it! I make these lettuce cups often and if I don’t stick them in lettuce, we are eating it over rice – which Nadia prefers!

Ingredients:
16 oz mushrooms, chopped fine
1 can sliced water chestnuts, drained, rinsed & chopped fine
3 carrots, peeled and diced
½ package tofu (diced fine)
Lettuce of choice (I use iceberg, but you can use romaine or red leaf as well)
Vegetable oil

For the Sauce:
3 tablespoons hoisin sauce (can sub for oyster sauce as well)
3 tablespoons soy sauce
1 ½ tablespoons rice wine vinegar
1 teaspoon mirin (optional)
1 clove garlic, run through garlic press or grated
1 inch knob ginger, peeled & grated
¼ cup water
1 tablespoon sesame oil (Didn’t add this in the video because my daughter is allergic)
For spicy, add 1 tablespoon sambal or sriracha

For the Toppings:
Sesame seeds
Cilantro
Green onions
Pickled ginger

Directions:
In a large shallow pan on medium high heat, add in 1 tablespoon vegetable oil and then add the mushrooms. Keep a plate nearby for adding the cooked veggies once they’re done. Cook, flipping the mushrooms occasionally. They will release all their water, once this happens, they will begin to brown. Once browned as desired, remove and set aside on the plate.

Add another tablespoon of vegetable oil and add the tofu. Form them all into one layer as best as possible and leave them for 3-4 minutes or until a brown crust forms at the bottom. Flip them delicately so they don’t break and allow the brown color to develop on the other side. Once evenly browned on both sides, remove from pan an onto the plate with the mushrooms.

Add another tablespoon of vegetable oil and then add the carrots. Caramelize on all sides until a crust develops, remove from pan and set on the plate.

Lower heat to medium. Mix together all the sauce ingredients. Add it straight into the pan and mix for a few seconds until the sauce begins to bubble up. Add in all the sautéed vegetables and tofu and stir to combine with the sauce.

Prepare the lettuce, add the vegetable filling into each lettuce cup and top with the option toppings of choice or even serve over rice! Enjoy!

Veggie Lettuce Cups

I make these lettuce cups often and if I don’t stick them in lettuce, we are eating it over rice.

Print Recipe Pin Recipe

Course Salad

Ingredients

  

• 16 oz mushrooms chopped fine
• 1 can sliced water chestnuts drained, rinsed & chopped fine
• 3 carrots peeled and diced
• ½ package tofu diced fine
• Lettuce of choice I use iceberg, but you can use romaine or red leaf as well
• Vegetable oil

For the Sauce:

• 3 tablespoons hoisin sauce can sub for oyster sauce as well
• 3 tablespoons soy sauce
• 1 ½ tablespoons rice wine vinegar
• 1 teaspoon mirin optional
• 1 clove garlic run through garlic press or grated
• 1 inch knob ginger peeled & grated
• ¼ cup water
• 1 tablespoon sesame oil Didn’t add this in the video because my daughter is allergic
• For spicy add 1 tablespoon sambal or sriracha

For the Toppings:

• Sesame seeds
• Cilantro
• Green onions
• Pickled ginger

Instructions

 

• In a large shallow pan on medium high heat, add in 1 tablespoon vegetable oil and then add the mushrooms. Keep a plate nearby for adding the cooked veggies once they’re done. Cook, flipping the mushrooms occasionally. They will release all their water, once this happens, they will begin to brown. Once browned as desired, remove and set aside on the plate.
• Add another tablespoon of vegetable oil and add the tofu. Form them all into one layer as best as possible and leave them for 3-4 minutes or until a brown crust forms at the bottom. Flip them delicately so they don’t break and allow the brown color to develop on the other side. Once evenly browned on both sides, remove from pan an onto the plate with the mushrooms.
• Add another tablespoon of vegetable oil and then add the carrots. Caramelize on all sides until a crust develops, remove from pan and set on the plate.
• Lower heat to medium. Mix together all the sauce ingredients. Add it straight into the pan and mix for a few seconds until the sauce begins to bubble up. Add in all the sautéed vegetables and tofu and stir to combine with the sauce.
• Prepare the lettuce, add the vegetable filling into each lettuce cup and top with the option toppings of choice or even serve over rice! Enjoy!

Keyword Veggie Lettuce Cups