1 1/2 tsp. vegetable oil
1 small onion, finely chopped
6 scallions, minced with white and green parts separated
2 cloves garlic, minced
1 lb. extra-firm tofu, patted dry and cut into 1/4-inch cubes
6 oz. vegetarian burger crumbles (try Morningstar Farms—www.kelloggs.com)
2 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
2 Tbsp. vegan oyster (mushroom) sauce
1 Tbsp. (or 1 crumbled cube) vegetable or faux chicken bouillon
1/4 cup sugar
1 1/2 tsp. hot chili paste
1 head iceberg lettuce, core removed and leaves carefully separated
1 lime, cut into wedges
For the Sauce
1/4 cup soy sauce
1/8 cup rice vinegar
1 Tbsp. toasted sesame oil
1 tsp. Chinese yellow mustard
2 tsp. chili paste
• Heat the vegetable oil in a wok or large skillet over medium heat. Add the onion, the white part of the scallions, the garlic, and the tofu. Cook for several minutes, stirring frequently, until the onion softens and the tofu begins to brown.
• Add the vegetarian burger crumbles, sesame oil, soy sauce, “oyster” sauce, vegetable or faux chicken bouillon, sugar, and chili paste. Stir to combine then continue cooking for 4 to 5 minutes or until heated through. Allow to cool for several minutes then mix in the green part of the scallions.
• Mix all the ingredients together and stir well. Serve with the lettuce wraps.
• To serve, spoon a scoop of the mixture onto a lettuce leaf, squeeze some lime juice over the top, and roll the leaf up like a burrito.
Makes 4 to 6 servings