Vegan Lettuce Wraps with Tofu

Name: Vegan Lettuce Wraps with Tofu
Total time: 55
Yield: 6
Ingredients: 3 tablespoons hoisin sauce; 3 tablespoons soy sauce; 3 tablespoons minced fresh ginger root; 2 tablespoons rice vinegar; 1 tablespoon Sriracha sauce; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 (12 ounce) package extra-firm tofu; 2 tablespoons grapeseed oil; ½ medium onion, chopped; 6 baby bella mushrooms, chopped; 1 (8 ounce) can water chestnuts, rinsed and chopped; 1 medium head bibb or Boston lettuce, separated into leaves; 2 tablespoons Onions, spring or scallions (includes tops and bulb), raw; 2 tablespoons shredded carrots, or to taste

Recipe by CookingWithShelia from allrecipes.com

Dinner,Appetizer 55 Mins.

Ingredients

6 servings

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3 tablespoons hoisin sauce
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3 tablespoons soy sauce
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3 tablespoons minced fresh ginger root
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2 tablespoons rice vinegar
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1 tablespoon Sriracha sauce
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1 tablespoon sesame oil
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3 cloves garlic, minced
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1 (12 ounce) package extra-firm tofu

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2 tablespoons grapeseed oil
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½ medium onion, chopped
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6 baby bella mushrooms, chopped
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1 (8 ounce) can water chestnuts, rinsed and chopped
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1 medium head bibb or Boston lettuce, separated into leaves
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2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
•

2 tablespoons shredded carrots, or to taste

Instructions

Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
Serve with lettuce and garnish with green onions and carrots.