上素生菜捲 Vegetable Lettuce Wrap Recipe

Press and crumble tofu

Wrap the tofu in a clean towel or paper towels and press under a heavy pan for 15 minutes to remove excess moisture. After pressing, crumble the tofu into bite-sized pieces or small curds with your hands or a fork.

Chop vegetables

Thinly slice the shiitake mushrooms, grate or julienne the carrot to equal approximately 1 cup, finely chop the water chestnuts, thinly slice the green onions (separate whites and greens), mince the garlic and grate the ginger. Prepare the cucumber, cabbage, cilantro, and mint for garnish.

Make cornstarch slurry

Mix 1 teaspoon cornstarch with 1 tablespoon water until smooth; set aside.

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.

Add the chopped green onion whites, minced garlic, and grated ginger. Sauté for 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the sliced mushrooms and cook 4–5 minutes, stirring occasionally, until they release liquid and begin to brown.

Stir in the crumbled tofu, grated carrot, and chopped water chestnuts. Cook 3–4 minutes until the vegetables soften and tofu begins to take on color.

Add 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and taste; adjust seasoning as needed.

Pour in the cornstarch slurry and cook 1–2 minutes, stirring, until the mixture thickens slightly and everything is well coated. Remove from heat and stir in 1 teaspoon toasted sesame seeds and the chopped green onion greens.

Transfer the filling to a bowl and let cool slightly (5 minutes).

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon hoisin, 1/2 teaspoon chili garlic sauce, 1/2 teaspoon sesame oil, and 1 tablespoon water until smooth. Sprinkle in 1/2 teaspoon toasted sesame seeds. Taste and adjust—add more vinegar for brightness or a pinch of sugar if too sharp.

Lay a large lettuce leaf flat on a plate. If stems are thick, trim slightly to make folding easier.

Place about 2–3 tablespoons of the warm filling in the center of each leaf.

Top the filling with a small handful of shredded red cabbage, a few slices of cucumber, and a sprig of cilantro and/or mint.

Fold the sides over the filling and roll from the stem end to make a snug wrap. Serve immediately with the dipping sauce on the side.

Serve warm. Leftover filling can be refrigerated in an airtight container for up to 3 days and gently reheated in a skillet. Keep lettuce leaves separate and assemble just before serving to maintain crispness.