Crispy Tofu Lettuce Wraps with Mushrooms
Crispy tofu lettuce wraps combine browned tofu crumbles, mushrooms and crunchy water chestnuts in a light hoisin sauce.
Ingredients
- 2 14-ounce packages extra-firm calcium-set tofu refrigerated, drained; not silken
- 8 oz cremini mushrooms finely chopped
- 1 8-ounce can sliced water chestnuts drained and chopped
- 2 tbsp hoisin sauce
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 scallions thinly sliced, divided
- 12 large leaves romaine lettuce washed and dried
Instructions
- Wrap drained tofu in clean towels, set a plate on top and press for 15 minutes. Crumble into small pieces. Stir hoisin, soy sauce, vinegar and sesame oil together in a small bowl.
- Heat neutral oil in a large nonstick skillet over medium-high heat. Cook tofu in two batches, 8–10 minutes per batch, stirring occasionally until moisture cooks away and some edges turn golden. Transfer each batch to a broad bowl.
- In the same skillet, cook mushrooms 6–8 minutes until their liquid evaporates. Stir in water chestnuts, garlic, ginger and half the scallions for 1 minute.
- Return all tofu to the skillet. Add sauce and stir 2–3 minutes until it coats the crumbles without a puddle. Let the filling stop steaming heavily, then divide among twelve lettuce leaves. Top with remaining scallions. Serve three wraps per portion.
Notes
Three lettuce wraps with one quarter of all filling. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.