Tofu Lettuce Cups with Hoisin Peanut Sauce
Ingredients
- 10-12 Butter Lettuce Leaves
- 1 package extra firm Tofu
- 2 Green Onions
- 1 large Carrot
- 1/3 cup Water Chestnuts
- 1/3 cup Roasted Unsalted Peanuts
- 1 knob Ginger
- 3 cloves Garlic
- 1 Tbsp Toasted Sesame Oil
- 1/3 cup Hoisin Sauce
- 1/4 cup Dark Soy Sauce
- 2 tsp Vegan Fish Sauce
- 1 Tbsp Rice Vinegar
- 2 Tbsp Shiitake Stir Fry Sauce
- 1 tsp Chili Paste
- Pepper to taste
- Sesame Seeds for garnish
Hoisin peanut sauce
- 1 tsp Peanut Butter
- 1/4 cup Soy Sauce
- 1/4 cup Vegan Hoisin Sauce
- 1 Tbsp Rice Vinegar
- 1/2-1 tsp Chili Paste
- 1-2 tsp Water (optional, for thinning)
Preparation
Make the sauce by mixing together all the ingredients and set aside until ready to serve.
Warm the Toasted Sesame Oil in a large skillet on medium-high heat and add the crumbled Tofu, cooking for 5-7 minutes.
Mix the Tofu and add in the Soy Sauce, Ginger and Garlic, then continue cooking for another 5-7 minutes until crispy bits form on the Tofu.
Lower the heat to medium-low and add in the whites of the Green Onion, Carrots, Water Chestnuts, Rice Vinegar, Hoisin Sauce, Stir Fry Sauce, Chili Paste and Vegan Fish Sauce, cooking for another 5-7 minutes while mixing occasionally.
Add in the chopped Peanuts and green parts of the Green Onion, mix well and remove from heat.
Fill each Lettuce leaf with a heaping tablespoon or two of the Tofu mixture and serve with the sauce.
