![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/45-1.jpg\")
<\/p>\n<\/p>\n
Per Terry’s request, I made lettuce wraps.<\/p>\n
Whenever I ask Terry to give me some food ideas, his response is almost always “pizza”, so I was pleasantly surprised when he gave me this interesting idea.<\/p>\n
I hadn’t made lettuce wraps for a long time, and I thought it would be a great dish to make 100% plant-based.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/37-3.jpg\")
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/39-3.jpg\")
<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/43.jpg\")
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/38-2.jpg\")
<\/p>\n
First I made the filling.<\/p>\n
I used fried tofu that I bought from a local Asian grocery store.<\/p>\n
They sell deep-fried tofu.<\/p>\n
I like to use the fried tofu for this dish because the crunchiness created from the deep-frying gives a nice texture; a little more substantial than regular tofu.<\/p>\n
I crumbled it into small pieces using my hands (I wanted this rough texture, not neatly diced pieces), fried it in a pan, and then coated it with flavorful sauce.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/40-2.jpg\")
<\/p>\n
Besides lettuce you’ll see a lot of vegetables in my lettuce wrap.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/42-2.jpg\")
<\/p>\n
Super easy to put together.<\/p>\n
It’s fun to make your own wraps, too.<\/p>\n
Don’t they look fresh and tasty?!<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/46-1.jpg\")
<\/p>\n
Then I pour sweet chili sauce in a dipping plate.<\/p>\n
You don’t “need” this sauce, because the tofu is so flavorful, but some people like extra sauce, like my hubby.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/47-2.jpg\")
<\/p>\n
It’s a bit messy, but not too bad.<\/p>\n
It’s always fun to eat with hands!<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/35-3.jpg\")
<\/p>\n
A shot from yesterday.<\/p>\n
I went for an early evening walk with Terry and our neighbor friend.<\/p>\n
It was a warm day, but I always enjoy walking by the Mississippi river.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/48.jpg\")
<\/p>\n
Fried Tofu Lettuce Wraps<\/strong><\/p>\n fried tofu filling 1. Make tofu filling. Cook garlic and ginger in oil for a few minutes. Add tofu and continue to cook. Salt and pepper. Add the rest of the ingredients except for scallion. Continue to cook while stirring. Sprinkle scallion. Per Terry’s request, I made lettuce wraps. Whenever I ask Terry to give me some food ideas, his response is almost always “pizza”, so I was pleasantly surprised when he gave me this interesting idea. I hadn’t made lettuce wraps for a long time, and I thought it would be a great dish to make […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,20,28,29],"tags":[],"class_list":["post-44825","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44825"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44825\/revisions"}],"predecessor-version":[{"id":44847,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44825\/revisions\/44847"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– canola oil
\n– 4 cloves garlic, chopped
\n– 1 teaspoon chopped ginger
\n– about 2 cups deep fried-tofu, crumbled
\n– salt and pepper
\n– about 2 tablespoons sugar
\n– about 2 tablespoons soy sauce
\n– 1\/2 teaspoon shisen toban djan (chili bean sauce)
\n– about 2 tablespoons ten men jan (soy bean paste)
\n– about 1~2 white vinegar
\n– chopped scallion
\niceberg lettuce leaves
\njulienned carrot
\njulienned cucumber
\nmint
\ncilantro
\nsweet chili sauce (optional)<\/p>\n
\n2. Serve the tofu filling with lettuce leaves and other vegetables and herbs. Salt.<\/p>\n","protected":false},"excerpt":{"rendered":"