Vegan Tofu Lettuce Wraps

Ingredients

• 1 ½ block Extra Firm Tofu
• 1 whole White Onion
• 5 whole Green Onions
• 1 ½ cups Shiitake Mushrooms
• 4 cloves Garlic
• 2 ½ tsp Fresh Ginger
• ½ tsp Red Pepper Flakes
• 1 can (15 oz) Water Chestnuts
• 4 tbsp Vegan Hoisin Sauce
• 2 ½ tbsp Soy Sauce
• 2 ½ tbsp Rice Vinegar
• 1 ½ tbsp Mirin
• 1 ½ tsp Toasted Sesame Oil
• 3 tbsp Neutral Oil
• 3 oz Vermicelli Rice Noodles
• 1 whole Butter Lettuce
• ½ cup Shredded Carrots
• ¼ cup Fresh Cilantro
• 1 tbsp Toasted Sesame Seeds

1. 1In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, mirin, and sesame oil. Set aside.
2. 2Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 8 minutes, stirring frequently, until golden and slightly crispy. Transfer to a plate.
3. 3Add the remaining 1 tbsp oil to the same skillet. Sauté the diced onion and scallion whites for 3 minutes until softened. Add the shiitake mushrooms, garlic, ginger, and red pepper flakes and cook for 4 more minutes.
4. 4Return the tofu to the skillet. Add the water chestnuts and pour in the sauce. Stir to coat everything evenly. Cook for 2 minutes, then remove from heat. Season with salt and pepper to taste.
5. 5Heat about 1 inch of neutral oil in a small saucepan over medium heat until a single noodle puffs up immediately when added. Fry the vermicelli noodles in small batches, flipping as needed, until fully puffed, about 10 seconds per batch. Drain on paper towels.
6. 6Spoon the tofu filling into lettuce cups. Top each with crispy rice noodles, shredded carrots, scallion greens, fresh cilantro, and sesame seeds. Serve immediately.