Main Courses


3 tbsp hoisin sauce
3 tbsp reduced-sodium tamari
2 tbsp rice vinegar
1 tsp sesame oil
2 tsp canola oil or grapeseed oil
1 package extra-firm tofu, do not use silken
8 ounces baby bella cremini mushrooms finely chopped
1 can water chestnuts (8 ounces), drained and finely chopped
2 cloves garlic minced
2 tsp freshly grated ginger
1/4 tsp red pepper flakes omit if sensitive to spice
4 green onions thinly sliced, divided
8 large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves
Optional for serving: grated carrots and cilantro

to make the sauce, stir together the hoisin, tamari, rice vinegar, and sesame oil in a small bowl. Set aside. Press the tofu between paper towels to remove as much water as possible. Change the paper towels and repeat. Heat the canola or grapeseed oil in a large nonstick skillet over medium-high. When the oil is hot, add the tofu, crumbling it into very small pieces as it cooks. Cook for about five minutes, then add the chopped mushrooms. Continue cooking until the liquid cooks off and the tofu becomes golden brown, about three more minutes. Mix in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds. Pour the sauce over the top of the tofu mixture and stir to combine. Cook just until the sauce begins to simmer, about one minute. Fill the lettuce leaves with the tofu mixture. Top with remaining green onions, grated carrots, and cilantro as desired. Enjoy immediately.