Tofu Mushroom Lettuce Wraps
Ingredients:
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3 cups mushrooms (any kine)
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14 ounces extra firm tofu
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butter lettuce or romaine
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2 Tablespoons olive oil
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2 cloves garlic, minced
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1 – 1/2” nub of ginger, peeled and minced
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2 Tablespoons chili garlic sauce
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2 Tablespoons tamari or soy sauce
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2 Tablespoons rice wine vinegar
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2 Tablespoons hoisin
Toppings
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Green onions
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Sesame seeds
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Avocado
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Sriracha
Directions:
- Drain tofu thoroughly of all excess liquid. Press it between a clean towel or paper towels to ensure that it is as dry as possible.
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Clean mushrooms and chop finely.
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Clean lettuce thoroughly and dry it as much as possible.
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In a large skillet, bring oil to medium heat. Add garlic and ginger and sauté 2 minutes. Add chili garlic sauce and continue to stir.
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Add mushrooms and tofu. Use a spatula to break the tofu up into small chunks.
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Add soy sauce, rice wine vinegar, and hoisin. Continue to stir for 8-10 minutes.
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Remove from heat and scoop the mixture into the lettuce leaves
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Top with green onions, avocado, sesame seeds, sriracha, or whatever else your heart desires!