Mushroom Tofu Lettuce Wraps

Serves 4

Ingredients

2-3 tbsp. chili garlic

4 tsp. soy sauce

1 tbsp. rice vinegar

2 tsp. natural peanut butter

8 oz. firm or extra firm tofu, drained and pressed

8 oz. white mushrooms, chopped

1 head lettuce (butter, romaine, little gems), leaves peeled

1/4-1/3 cup chopped roasted unsalted peanuts

1/4-1/2 cup shredded carrot (optional)

  1. Preheat the oven to 425F. In a large bowl, stir together the chili garlic sauce, vinegar, soy sauce, and peanut butter.

  2. Scramble the tofu with your hands until it looks like scrambled eggs, and add it to the bowl along with the mushrooms, and toss to coat.

  3. Place on a baking sheet, and cook until moisture has all been released, and it’s cooked through, about 20-30 minutes. Let cool slightly, then place on lettuce cups. Top with shredded carrots and more hot sauce as desired.

Ben Mastracco