Recipe

Tofu Lettuce Wraps with Mushrooms

Name: Tofu Lettuce Wraps with Mushrooms
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 1 package tofu; 240 milliliter water; 120 milliliter soy sauce; 60 milliliter sesame oil; 6 clove garlic; 1 tablespoon minced fresh ginger; 55 gram brown sugar; 2 tablespoon sriracha; 60 milliliter rice wine vinegar; 35 gram sliced scallions; 1 tablespoon sesame oil; 1 medium yellow onion; 185 gram chopped mushrooms; 1 tablespoon minced garlic; 1 can sliced water chestnuts; 50 gram sliced scallions; 120 milliliter canola oil; 200 gram rice noodle; 1 head iceberg lettuce

snackdinnerlunchVeganVegetarianDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

tofu1 package
water1 cup
soy sauce8 tbsp
sesame oil4 tbsp
garlic6 clove
minced fresh ginger1 tablespoon
brown sugar2 oz
sriracha2 tablespoon
rice wine vinegar4 tbsp
sliced scallions1¼ oz
sesame oil1 tablespoon
medium yellow onion1
chopped mushrooms6½ oz
minced garlic1 tablespoon
sliced water chestnuts1 can
sliced scallions1¾ oz
canola oil8 tbsp
rice noodle7 oz
iceberg lettuce1 head

Instructions

1
Remove the tofu from its packaging and drain.
2
Wrap the tofu in a kitchen towel, then place a heavy object on top of the tofu and press for 10–20 minutes, until the tofu feels more tender.
3
Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions and stir to dissolve the sugar.
4
Set ½ cup (120 mL) of the sauce aside.
5
Crumble the pressed tofu into the remaining marinade, then cover and refrigerate for 1 hour.
6
Heat the sesame oil in a medium skillet or work over medium heat.
7
Add the onion and sauté for 3 minutes, until translucent.
8
Add the mushrooms and cook for about 5 minutes, or until tender, then stir in the garlic and cook for 1 minute, until fragrant.
9
Add the tofu and its marinade to the pan and cook until the majority of the liquid cooks off.
10
Add the water chestnuts and scallions.
11
Pour in three-quarters of the reserved sauce.
12
Toss to coat the tofu and cook until just heated through.
13
Transfer the tofu mixture to a medium bowl.
14
Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil.
15
Add the rice noodles and fry for about 30 seconds, until puffed up.
16
Transfer the fried noodles to paper towels to drain.
17
Remove the core from the head of lettuce, then separate into individual leaves.
18
Serve the tofu in the lettuce cups and top with the crispy rice noodles and a drizzle of the remaining sauce.
19
Enjoy!