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

Steps

1. In a small bowl, stir together hoisin and soy sauces, rice vinegar and sesame oil; set aside.
2. Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels; press again.
3. 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.