Lettuce Wraps with Tofu

Ingredients

• 3 tbsp Hoisin Sauce
• 3 tbsp Soy Sauce
• 3 tbsp Ginger Root
• 2 tbsp Rice Vinegar
• 1 tbsp Sriracha Sauce
• 1 tbsp Sesame Oil
• 3 cloves Garlic
• 1 oz Extra-firm Tofu
• 2 tbsp Grapeseed Oil
• ½ medium Onion
• 6 Baby Bella Mushrooms
• 1 Water Chestnuts
• 1 medium Bibb
• 2 tbsp Onion
• 2 tbsp Carrots

Instructions

1. Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl mix to combine and set aside.
2. 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.
3. 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.
4. Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
5. Serve with lettuce and garnish with green onions and carrots.