Vegetarian Mapo Tofu Lettuce Wraps

Mapo tofu stir fry served in crispy lettuce leaves.

Vegetarian Mapo Tofu Lettuce Wraps

These vegetarian mapo tofu lettuce wraps double up as appetizer and dinner and use shiitake mushrooms instead of pork for that same great taste! Vegan and Gluten Free too.

Course Main Course

Cuisine Asian, Chinese

Prep Time 10

Cook Time 15

Total Time 25

Servings Portions

Calories 128kcal

Author Richa

Ingredients

10-12 Dried Shiitake Mushrooms
¾ cup Hot Water
2 tablespoons Black Bean Sauce
2 tablespoons Vegetable Oil
1 teaspoon Ginger Garlic Paste (my preferred brand is Mothers Recipe)
250 grams Firm Tofu cut into small cubes
1 tablespoon Cornstarch
8 Iceberg or Boston Lettuce Leaves
Sliced Green Onions peanuts and Sesame Seeds for topping

For the Sauce

2 tablespoons Chilli Paste
1 tablespoon Rice Vinegar
1 tablespoon Soy Sauce
1 tablespoon Sugar
½ teaspoon Sichuan Peppers ground

Instructions

Soak the shiitake mushrooms in ¾ cup hot water for 15 minutes until soft. Drain and reserve the water. Chop the mushrooms finely and set aside.
In a bowl, whisk together all the ingredients under sauce and set aside.
Heat a wok and add oil. Add the mushrooms and stir fry for a couple of minutes till they are slightly crisp. Add the ginger garlic paste and stir fry for another minute.
Pour the sauce in and cook the sauce for 2-3 minutes. Add the black bean sauce and tofu and simmer for a minute or two.
Whisk cornstarch in ¼ cup water and add to the wok. Mix gently and bring it to a boil.
To assemble the lettuce cups, add two to three tablespoons mapo tofu to each lettuce leaf and top with green onions, sesame seeds and roasted peanuts. Serve immediately.

Notes

Authentic mapo tofu uses fermented black beans which have been substituted with black bean sauce in this recipe

Authentic mapo tofu also uses Doubanjiang or fermented broad bean paste which is not available here

Nutrition