Vegan Laotian Lettuce Wraps

 

This was a pretty cool recipe, I tried this at a Laotian restaurant and had to figure out how to make this meal myself. One of the most unique aspects of this meal is the toasted rice. The mixture of the toasted rice and pan-fried tofu was really good, and the texture is very filling. If you’d like something different, try this recipe!

Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 60 mins

Ingredients
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Romaine or Butter Lettuce
Cucumber
Tofu
14 oz white or cremini mushrooms
2 tbsp Olive oil
1-2 tsp crushed red pepper flake
2 tbsp soy sauce
1 tsp salt
½ tsp black pepper
1 tsp mint
1 tbsp sriracha
¼ cup chopped green onions
2 limes
¼ cup chopped cilantro 

1 red onion

1/4 cup white vinegar

1 tbsp sugar

This recipe is brought to you by: Vegan Man Food T-Shirts

Steps:

1. Press the tofu for 30 minutes to get the moisture out.

2. Cut the red onion into long slices, place in a bowl and add the vinegar and sugar. Let the onions sit while you are cooking or longer, they will do a quick pickle. 

2. In a small pan toast the brown rice over medium heat for 2-3 minutes.

3. Add the rice to a blender or coffee grinder and blend. Then set aside.

4. In a large pan over medium heat add some olive oil, and then add some crumbled tofu. Sauté for 4-5 minutes until the tofu gets slightly cooked.

5. Add all of the chopped mushrooms, and sauté for 5-8 minutes until they get soft.

6. Add salt, black pepper, crushed red pepper, sriracha, and green onions. Next add soy sauce and juice of 2 limes. Mix together and sauté for another 5 minutes.

7. Add the cilantro, mint, and blended brown rice, and sauté for another 2-3 minutes.

8. Place the large pieces of romaine lettuce down first, then line the edges of the lettuce with diced cucumber. Then pile the cooked tofu mixture on top. Retain the rest of the lettuce to scope the mixture into the lettuce to eat as a lettuce taco, add the pickled red onion on top.