Mushroom and Jicama Lettuce Wraps
[Vegan]

For the Wraps:

• Butterhead lettuce, washed, drained and leaves separated
• 1 tablespoon oil
• 2 thinly sliced ginger pieces
• 5 ounces fried tofu, diced
• 3 fresh Shiitake mushrooms, diced
• 1/2 cup jicama, diced
• 1/2 of 1 red pepper, diced
• 1/4 teaspoon salt
• Pepper, to taste
• Toasted sesame seeds
• Cilantro, shredded, for garnishing

For the Dipping Sauce:

• 1/3 cup vegan hoisin sauce
• 1/2-1 teaspoon chili paste
• 1-2 teaspoons water

For the Seasoning Sauce:

• 1 tablespoon sweet soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon mushroom seasoning
• 1/4 teaspoon sesame oil
• 1/2 teaspoon chili paste (optional)
• 1 tablespoon water