Vegetarian Lettuce Wraps
Description
Make that famous restaurant's vegetarian lettuce wraps tastier and cheaper than they do. It's simple and quick to make. Enjoy as an appetizer, or as part of the meal.
Ingredients
3 T. hoisin sauce
3 T. reduced-sodium soy sauce
2 T. rice vinegar
1 t. sesame oil
2 t. canola or grape seed oil
12 to 14 oz. package extra-firm tofu (DO NOT use silken)
8 oz. baby bella or cremini mushrooms, finely chopped
8 oz. can water chestnuts, drained and finely chopped
2 cloves garlic, minced
2 t. freshly grated ginger
1/4 t. red pepper flakes, optional
4 green onions, thinly sliced, divided
8 large inner leaves of romaine lettuce from a romaine heart or butter lettuce leaves
For serving: grated carrots, additional red pepper flakes, optional
Directions
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In a small bowl, stir together hoisin and soy sauces, 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; press again.
Heat the canola oil in a large non-stick skillet over medium-high. When oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks; continue cooking for 5 minutes; add the chopped mushrooms. Continue cooking until any remaining tofu liquid cooks off and tofu starts to turn golden, about 3 minutes.
Stir in water chestnuts, garlic, ginger, red pepper flakes and half of the green onions; cook until fragrant, about 30 seconds.
Pour the sauce over the top of the tofu mixture; stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 - 60 seconds.
Spoon the tofu mixture into the individual lettuce leaves. Top with remaining green onions, grated carrots and additional red pepper flakes, as desired. Serve immediately.
4 servings.
The tofu filling can be refrigerated for 3 - 5 days. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out, or in a skillet over medium heat.