Mushroom Tofu Lettuce Cups are a fun way to switch up your lunches! I love mixing raw and cooked food together and these hit the spot. Light, tasty, and ascetically pleasing . . . a good way to look forward to your lunch ❤
Ingredients
-18 oz extra firm tofu
-2 – 3 Tablespoon extra virgin olive oil
-2 Tablespoons minced ginger, or 1 teaspoon – 1 Tablespoon ground ginger
-4 cloves garlic, minced
-2 green onions, chopped & whites separated from the greens
-10.5 oz shiitake mushrooms, diced
-1 medium carrot, julienned
-4 Tablespoons hoison sauce
-4 Tablespoons tamari
-2 Tablespoons rice vinegar
-1 teaspoon sesame oil
-4 radishes, cut into matchsticks – I omitted . . . I don’t really like radishes ! –
-Pink himalayan salt & black pepper to taste
-Small, round lettuce leaves
-Sesame seeds for serving
Directions
-Drain & press the tofu. Crumble it with your hands or mash it with a fork
-Heat a large pan over medium – high heat, add 2 Tablespoons oil & saute the tofu, stirring regularly, until browned. Transfer to a bowl & reserve
-Add a touch more oil to the pan if it looks dry & saute the ginger, garlic, & white parts of the onion, stirring until soft & fragrant. Add the chopped mushrooms & saute until soft & beginning to brown. Finally, add the carrot & saute until crisp & tender
-Combine the hoison sauce, tamari, vinegar, & sesame oil in a bowl
-Add the tofu back to the pan & mix in the sauce. Turn the heat off & add the radishes & green parts of the onion. Taste & add salt & pepper if necessary
-Serve into lettuce leaves & sprinkle with sesame seeds
XOXO