lthough I commonly begin my recipe posts by describing the dish, this time, I concept I’d proportion a few excerpts from the feedback section.
INGREDIENTS
3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola oil — or grapeseed oil
1 packages extra-firm tofu — (12- to 14-ounces), do not use silken
8 ounces baby bella cremini mushrooms — finely chopped
1 can water chestnuts — (8 ounces), drained and finely chopped
2 cloves garlic — minced
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes — omit if sensitive to spice
4 green onions — thinly sliced, divided
8 large inner leaves romaine lettuce — from a romaine heart or butter lettuce leaves
Optional for serving: grated carrots — additional red pepper flakes
DIRECTIONS
In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Press the tofu between paper towels to squeeze out as a whole lot liquid as feasible. Refresh the paper towels and press again. warmth the 2 teaspoons canola oil in a huge nonstick skillet over medium-excessive. once the oil is warm, crumble inside the tofu, breaking it into very small portions because it chefs. hold cooking for 5 mins, then upload the diced mushrooms. keep cooking until any closing tofu liquid cooks off and the tofu starts offevolved to turn golden, about three mins more. Stir inside the water chestnuts, garlic, ginger, purple pepper flakes, and half of of the green onions and prepare dinner until aromatic, approximately 30 seconds greater.
Pour the sauce over the pinnacle of the tofu combination and stir to coat. prepare dinner just till you hear effervescent and the sauce is warmed thru, 30 to 60 seconds.
Spoon the tofu aggregate into man or woman lettuce leaves. pinnacle with ultimate green onions, grated carrots, and further red pepper flakes as favored. revel in at once.