Serves 2
2 tablespoons vegetable oil
16 ounces super firm tofu patted dry
8 ounces cremini mushrooms finely chopped
8 ounce can water chestnuts drained and chopped
4 cloves garlic minced
1 teaspoon fresh grated ginger or 1/2 tsp dried
4 green onions, white and green parts sliced
4 tablespoons hoisin sauce
3 tablespoons low-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon Sriracha hot sauce less if desired
1 head butter lettuce leaves separated
Heat the oil in a large non-stick or cast iron skillet over medium-high heat. Crumble the tofu into the pan with your fingers and cook for about 5-10 minutes, stirring frequently, until golden brown.
Add the chopped mushrooms to the pan and cook for about 3 more minutes, until they soften. Next add the water chestnuts, garlic, ginger and half the onions. Cook for 30 seconds, until fragrant.
Turn the heat down to low-medium and pour in the hoisin sauce, soy sauce, rice vinegar, sesame oil and hot sauce. Stir to coat and cook until the sauce is bubbling, about 1-2 minutes. Remove from heat.
Spoon the mixture into the lettuce leaves and top with more green onions and hot sauce, if desired.
Calories: 370Â