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Start by finely chopping equal amounts of squash, zucchini, portobellos, garlic, green onion and cashews. That is unless you don’t like garlic as much as me. Then you can always scale that back a bit. Make as much or as little as you want. Place the ingredients in a sealable container and pour in just enough Born With Seoul Bulgogi Marinade to evenly coat everything. Place in the fridge and let marinate for an hour or so. If you are short on time you can skip the marination process and just add a little extra Bulgogi Marinade to the sauce pan during the next step.

Just before cooking, cube tofu to roughly quarter inch sized cubes. Place freshly cut tofu in a saucepan along with the finely chopped veggie and cashew medley and sautee on medium low heat until nice and hot. Remove from heat and serve with your favorite large leaf lettuce. Bibb lettuce, butter lettuce, boston lettuce – whatever helps you scoop up that delicious veggie medley will work perfectly!

Also goes great with a drizzling of Born With Seoul Sweet & Tangy on each bite.

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