4 SERVINGS | 15 MINUTES
MACROS
carbs - 19g | fiber - 2g | fat - 8g | protein - 12g
INGREDIENTS
3 tablespoons hoisin sauce
3 tablespoons gluten-free soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons olive oil
1 (12–14-ounce) package extra-firm tofu (do not use silken)
8 ounces baby bella (crimini) mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and finely chopped
2 cloves garlic, minced
2 teaspoons freshly grated ginger
¼ teaspoons red pepper flakes, optional
4 green onions, thinly sliced, divided
8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
INSTRUCTIONS
STIR together the hoisin, soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
PRESS the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again.
HEAT oil in a large nonstick skillet over medium-high heat. Once 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 tofu mixture and stir to coat. Cook just until the sauce is warmed through, 30–60 seconds.
SPOON the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired.
ENJOY!
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