Big Flavor - Vegan Asian Lettuce Wraps

• 1 teaspoon sesame oil
• 1 12 teaspoons sesame seeds
• 1 teaspoon green onion, sliced
• 4 ounces firm tofu
• 7 tablespoons seasoned rice vinegar
• 4 tablespoons soy sauce, Shoyu
• 1 tablespoon canola oil
• 1 head lettuce
• 12 English cucumber
• 12 red bell pepper
• 12 cup bean sprouts
• 14 cup basil
• 14 cup cilantro
• 4 lemon wedges

1. Sauce: Combine 1 tablespoon each of seasoned rice vinegar and shoyu soy sauce with 1/2 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds, and 1/2 teaspoon of green onion.
2. Tofu: Marinate tofu in seasoned 4 tablespoons of rice vinegar and 3 tablespoons of Shoyu Soy Sauce over night.
3. Chop tofu into tiny bits (make it look like ground beef).
4. Heat canola oil in a wok over medium high heat.
5. Cook tofu until browned with crispy edges.
6. Salad: Chop English cucumber, red bell pepper and bean sprouts.
7. Combine with 1/2 teaspoon of green onion.
8. Add remaining rice vinegar, sesame oil and sesame seeds.
9. Add crispy tofu and toss together.
10. Clean lettuce and separate.
11. To assemble lettuce wraps: lettuce, herbs, salad, squeeze of lemon and a dash of sauce.

sesame oil, sesame seeds, green onion, firm tofu, rice vinegar, soy sauce, canola oil, head lettuce, cucumber, red bell pepper, bean sprouts, basil, cilantro, lemon wedges

Taken from www.food.com/recipe/big-flavor-vegan-asian-lettuce-wraps-311754 (may not work)