Crunchy Lettuce Cups with Tofu and Vegetables
Ingredients
- 1/2 block firm tofu
- 3/4 cup chopped jicama
- 1/2 cup toasted cashew
- 1/2 cup mixed vegetables (peas, carrots, roasted corn)
- 1/4 cup chopped mushrooms (king oyster, baby bella)
- sesame oil
- hoisin sauce for serving
- butter lettuce
- sesame seeds
Sauce
- 2 tablespoons water or veggie stock
- 2 tablespoons soy sauce
- 2 teaspoons organic sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1/4 teaspoon white pepper
- OR 2 tablespoons stir fry sauce and 1 tablespoon soy sauce
Preparation
Whisk together the sauce ingredients.
In a heated pan with 3 teaspoons oil, pan fry the tofu until golden brown.
Add mushrooms, mixed vegetables, jicama, and the sauce, and coat well.
Season with salt if needed.
Turn off heat and stir in cashews.
Serve with butter lettuce, sesame seeds, and a little hoisin sauce.
