Thai Lettuce Wraps with Savory Tofu
Servings: 4
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Ingredients
SAUCE
- 3 T hoisin sauce
- 3 T tamari sauce
- 2 T rice vinegar
- 1 tsp sesame oil
FILLING
- 14 oz OG extra firm tofu
- 2 tsp grapeseed or avocado oil; unrefined expeller pressed
- 8 oz bella mushrooms finely chopped
- 8 oz water chestnuts drained, and finely chopped
- 2 garlic pressed
- 2 tsp ginger fresh; grated
- 1/4 tsp crushed red pepper flakes
- 4 green onions thinly sliced, divided
- 8 large romaine lettuce inner leaves
GARNISH
- 1 carrot shredded
- 1 T sesame seeds; raw, white
Instructions
- In a small bowl, stir together the hoisin, tamari, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again.
- Heat 2 teaspoons grapeseed oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more.
- Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook until you hear bubbling and the sauce is warmed.
- Spoon the tofu mixture into individual romaine lettuce leaves. Top with remaining green onions, grated carrots, sesame seedss, and red pepper flakes (as desired). Devour immediately!
