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Vegan Edamame Lettuce Wraps
We’re in the mood for a quick and healthy dinner tonight, so we’re bringing you Edamame Lettuce Wraps with Chinese baked tofu by beloved vegan cookbook author Terry Hope Romero. Crunchy nuts, savory tofu, and fresh vegetables combine in a sizzling-hot filling on a bed of crisp lettuce that are easier to fold than a burrito. With robust flavors such as ginger, chili sauce, and fresh cilantro, these Asian-inspired wraps are a hit at the VegNews office.
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Makes 4 wraps
What You Need:

For the tofu:
1/2 (16-ounce) package extra-firm tofu, sliced into 8 pieces
1 tablespoon soy sauce
1/2 tablespoon peanut oil
1/8 teaspoon Chinese five-spice powder

For the wraps:
1 tablespoon peanut or grapeseed oil
1-inch ginger, peeled and minced
2 cloves garlic, minced
1/2 pound daikon radish, finely chopped
1 cup frozen, shelled edamame
3 scallions, ends trimmed and thinly sliced
1 tablespoon soy sauce
1/2 teaspoon red chili sauce
1/4 teaspoon Chinese five-spice powder
2 tablespoons finely chopped cilantro
1 cup toasted peanuts or walnuts, coarsely chopped
10 large lettuce leaves, washed, dried, and kept chilled
1/4 cup hoisin sauce
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What You Do:

1. For the tofu, between two clean dish towels, press for 30 minutes to remove excess water. In a small bowl, whisk together soy sauce, peanut oil, and five-spice powder. In a lightly oiled baking dish, place tofu and cover with sauce. Bake at 375 degrees for 45 minutes, until golden and firm. Flip tofu over once halfway through baking. Chop or crumble and set aside.

2. For the wraps, in a large skillet over medium-high heat, preheat oil, stir in ginger and garlic, and cook for 45 seconds or until fragrant. Add daikon and cook, stirring occasionally, for 3 minutes until soft. Stir in edamame and cook for another 2 minutes or until tender, and then add scallions and tofu.

3. Sprinkle with soy sauce, red chili sauce, and five-spice powder, and cook, stirring constantly, until mixture is hot and completely coated, 3 to 4 minutes. Remove from heat and stir in cilantro and peanuts or walnuts. In a deep serving bowl, mound filling. On a serving plate, stack lettuce leaves. Into a small dish, spoon hoisin sauce.

4. To serve, take a lettuce leaf, spoon two or more tablespoons of hot vegetable filling into the center and dab on hoisin sauce. Fold the bottom of the leaf toward the filling, then overlap the sides (like a tiny burrito) and eat immediately.

Photo by Hannah Kaminsky
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