February 12, 2015

Spicy Szechuan Lettuce Wraps

The inspiration for these lettuce wraps came from an appetizer I had (before I was vegan) at Cactus Club in Vancouver, CA. It is a spicy chicken lettuce wrap and tastes mindblowingly amazing (no exaggeration). Since I wouldn't want to live without these for the rest of my life, I knew I had to try and reproduce a vegan version of those wraps!

So this was my first try and they tasted pretty good! Not quite like the original though, so I will have to keep making them a few more times ;)

Also, I had some sweet chili sauce (the one you can buy at the supermarket) with them, which was pretty good!

  • 1 small package tofu
  • 1 medium sized radish
  • 2 carrots
  • 2 scallions
  • 1 head lettuce
  • 1/4 cup bean sprouts
  • 1/4 cup Szechuan sauce
  • juice of 1 lemon
  • handful of peanuts (unsalted)
  • 2 tbsp sesame seeds
  • 2 tbsp sesame oil (or olive oil)
  • 1 tbsp Chinese 5 spices powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 1/4 tsp pepper
  1. In a small container, mix together 5 spices powder, salt, pepper & cayenne.
  2. Cut tofu into small cubes, put in the container with the spices, close container and shake to season tofu evenly.
  3. Shred radish & carrots into a bowl. Cut scallions and add to bowl, together with bean sprouts. Add Szechuan sauce.
  4. In a pan, roast the tofu in sesame oil until brown. Add lemon juice.
  5. Roast sesame seeds in a pan without oil for 3-4 minutes. Chop peanuts into smaller pieces.
  6. Mix together all parts in a bowl. Place a spoonful of the mixture on a lettuce leaf, roll and serve.