Vegan Lettuce Wraps - Korean-inspired!

Our quick lettuce wraps feature crispy tofu, vegetables, and pickled beetroot, but you can get creative with them!

A traditional Korean ssam recipe contains meat, which is then topped with garlic and ssamjang. 

¼ cup rice vinegar ¼ cup water ½ tbsp sugar Salt to taste 2 oz beetroot, pre-cooked (thinly sliced)

½ cup cucumber (sliced) ¼ cup green onion (sliced) 1 small romaine lettuce (cleaned) ½ cup bean sprouts Cook rice according to the package instructions. ⅓ cup rice Pickled Beet

In a small bowl, combine the rice vinegar, water, sugar, and salt. Mix until the solids are dissolved. Add the sliced beetroot and set aside until needed.

Combine ¼ cup rice vinegar, ¼ cup water, and ½ teaspoon sugar.Add salt to taste.2 ounces beetroot, pre-cooked

Cut the tofu into one-inch chunks. Cover the cubes with a dish towel and press them down using a flat plate. Repeat many times until the majority of the moisture is removed.

Season tofu liberally with salt. Then equally coat them with cornstarch. Tip: Place tofu in a jar, cover with a lid, then shake to create nicely coated cubes! ¼ cup cornstarch

In a medium-sized nonstick pan, heat the vegetable oil. Sear the tofu from all sides. Allow each spot to become thoroughly browned and crispy. This will take approximately 10-15 minutes. If required, add another tablespoon of oil to the pan. 1 tablespoon vegetable oil.

Serve with lettuce, cooked rice, sliced cucumber, green onion, bean sprouts, pickled beets, and crispy tofu. Eat by making tiny lettuce wraps packed with all of the ingredients. Season with soy sauce and Sriracha.

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