Vegan Hoisin-Glazed Tofu Lettuce Wraps
with Edamame Radish Slaw in Creamy Plum Dressing & Crispy Onions
- Soy
- Wheat
Crispy hoisin-glazed tofu is piled into fresh lettuce cups along with a crunchy rainbow slaw with edamame, cabbage, and radishes that’s dressed in a tangy plum vinaigrette. Finished with a sprinkle of our irresistible crispy fried onions, these light, handheld treats are ready in under 30 minutes!
Ingredients
1 tablespoon
Cornstarch
1 unit
Baby Lettuce
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 unit
Tofu
(Contains: Soy)
4 ounce
Edamame
(Contains: Soy)
2 tablespoon
Vegan Mayonnaise
3 unit
Radishes
4 ounce
Shredded Red Cabbage
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4 tablespoon
Plum Sauce
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Open and drain tofu; press out excess water with paper towels. Cut tofu into ½-inch cubes. Trim and thinly slice radishes. Trim and discard root end from lettuce; separate leaves.
-
In a medium bowl, toss tofu with cornstarch, salt, and pepper until evenly coated.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add coated tofu and cook, turning occasionally, until crispy all over, 3-5 minutes.
-
Turn off heat; stir in hoisin until tofu is thoroughly coated. TIP: Add a splash of water if sauce seems too thick.
-
Meanwhile, in a large bowl, whisk together mayonnaise, vinegar, 1½ TBSP plum sauce (3 TBSP for 4 servings), salt, and pepper.
-
Add radishes, cabbage, carrots, and edamame to bowl with dressing. Toss to combine; season with salt and pepper.
-
Divide lettuce leaves between plates and fill with as much slaw as you like and saucy tofu. Drizzle with remaining plum sauce as desired and garnish with crispy fried onions. Serve with any remaining slaw on the side.
