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