Crispy Tofu Lettuce Wraps with Hoisin Sesame Sauce

1. Preparing the Sauce

Begin by mixing the hoisin sauce, sesame oil, Shaoxing wine, and sugar in a small bowl until you have a smooth, consistent mixture. This harmonious blend of flavors will bring a delightful sweetness and depth to the wraps.

2. Cooking the Tofu

Heat your wok over medium-high heat and add 1 tablespoon of peanut oil, swirling it to coat the surface evenly. When you see a wisp of white smoke, it’s time to add the minced garlic. Stir-fry the garlic briefly until it becomes fragrant, then add the minced bean curd cakes. Continue stir-frying for about 1.5 minutes, ensuring the tofu is heated through. Remove the tofu mixture from the wok and set it aside.

3. Cooking the Vegetables

Reheat the wok over medium-high heat and add the remaining 1.5 tablespoons of peanut oil, again swirling to coat. Wait for the telltale wisp of white smoke, then add the minced ginger. Stir-fry the ginger for a few seconds until it releases its aroma, then add the sugar and salt. Toss in the minced carrots, jicama, and soaked black mushrooms. Stir-fry the vegetables for about 2 minutes until they become tender.

4. Combining Tofu and Vegetables

Return the reserved tofu to the wok, stirring it into the vegetable mixture to ensure everything is well combined.

5. Adding the Sauces

Pour in the oyster sauce, Shaoxing wine, and light soy sauce. Stir-fry the mixture for about 3 minutes, allowing the flavors to meld and the ingredients to become very hot.

6. Serving the Wraps

Transfer the cooked mixture to a heated dish. Serve with the crisp lettuce leaves and the prepared hoisin sesame sauce. Invite each diner to brush a lettuce leaf with a little of the sauce, place 2 tablespoons of the minced “squab” in the center of the leaf, fold, and roll to enclose. Enjoy the delightful blend of crispy, savory, and sweet flavors in every bite.