Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon sriracha ((or more if desired))
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 14 oz extra firm tofu (do not use silken)
  • 2 teaspoons canola oil
  • 8 ounces Cremini mushrooms, , finely chopped ((Baby Bella))
  • 8 oz water chestnuts, drained and finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes ((optional))
  • 4-5 green onions, finely sliced green tops, divided
  • 8 large inner leaves romaine lettuce ((from a romaine heart or butter lettuce leaves))
  • 1/2 cup grated carrots

Instruction

  • In a small bowl, stir together the hoisin, soy sauce, teriyaki sauce, sriracha, rice vinegar, and sesame oil. Set aside.
  • Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again.
  • Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks.
  • Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more.
  • Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
  • Pour the sauce over the top of the mixture and stir to coat. Cook just until it's bubbling and the sauce is warmed through, about 1 minute.
  • Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions and grated carrots.
  • Serve and enjoy!