- 6 butter lettuce leafs, 2 per wrap
4 tbsp. tofu, diced
4 tbsp. Shiitake mushroom, diced
1 tbsp. scallions, diced
4 tbsp jicama, diced
1 tbsp. cashew, roasted & salted
1⁄2 tsp. sesame seeds, toasted
1 tsp. wok aromatics, like ginger and lemongrass
2 oz. teriyaki sauce
1 tbsp. carrots, chiffonade
1 tbsp. scallions, chiffonade
1⁄4 tsp. sesame seeds, toasted
1⁄2 tbsp. blended oil
1 tsp. pickling vinegar
- Heat oil in wok and add tofu, mushrooms, and aromatics. Cook until lightly caramelized.
- Deglaze with teriyaki sauce, cook until done. Add scallions, jicama, cashews, and sesame seeds, cook for 30 seconds.
- Portion into lettuce cups with a plating spoon. Garnish with carrot, scallions, and sesame seeds tossed in pickling vinegar.
- North American