10 Romaine Lettuce Cups (amount might vary depending on size of cups)
2 Carrots – peeled and finely grated
Other half of Green Onions
Sauce/Marinade:
3 Tbsp. Hoisin sauce
3 Tbsp. Soy Sauce (low sodium)
2 Tbsp. Rice Vinegar
1 Tbsp. Sriracha sauce (can omit if sensitive to spice/heat)
1 Tbsp. Chili Garlic Sauce
1 tsp Sesame Oil
Filling:
1 Tbsp. Vegetable or Olive Oil
1 Block extra firm tofu, drained and pressed (wrap tofu block in towels, and set a heavy object on it, leave 5 minutes. Replace towels. Repeat process one more time)
8 oz. of mushrooms, rinsed and finely diced
8 oz. can of water chestnuts, drained and finely chopped
3 Cloves garlic, minced
1 Tbsp. of fresh ginger, grated
½ tsp red pepper flakes
5 Green onions, thinly sliced (half for filling and half for topping)
Directions
In a small bowl whisk together the ingredients for the sauce. Set aside until later needed.
Heat vegetable oil over medium heat in a large skillet (cast iron if available). Once oil is hot, crumble tofu with your fingers into skillet. Continue to break down into smaller pieces as you stir. After 5 minutes of cooking the tofu, add in your diced mushrooms. Continue to cook together for around 5-10 additional minutes, stirring often, until the tofu is a golden brown.
Now add in your garlic, ginger, water chestnuts, red pepper flakes, and half your green onions. Cook together for approximately 2-3 minutes, until garlic and ginger become very fragrant.
Pour the sauce you made earlier over the top of the filling and continue to cook for about a minute, or until the sauce is warmed through. Make sure that the sauce is fully incorporated into the mixture.
You are ready to eat! Fill the lettuce cups with the tofu mixture, top with sliced green onions, grated carrots, and sriracha sauce!
