Tofu Lettuce Cups
Ingredients
- 1 package extra firm tofu drained and crumbled
- 2 green onions sliced (separate the white and green parts)
- 1 large carrot julienned
- 1/3 cup roasted unsalted peanuts roughly chopped
- 1 knob of ginger finely chopped
- 3 cloves of garlic minced
- 1 tbsp toasted sesame oil
- 1/3 cup hoisin sauce
- 1/4 cup dark soy sauce or shoyu
- 2 tsp vegan fish sauce
- 1 tbsp of rice vinegar
- 1/2 -1 tsp of chili paste
- pepper to taste
- sesame seeds for garnish
Preparation
For the hoisin peanut sauce: 1 tsp of peanut butter, 1/4 cup of soy sauce, 1/4 cup Hoisin Sauce, 1 tbsp of rice vinegar, 1/2 -1 tsp of chili paste, 1-2 tsp of water if needed to thin the sauce.
Make the sauce by mixing together all the ingredients. Set aside until ready to serve
Warm the toasted sesame oil in a large skillet on med - high heat. Add the crumbled Tofu and cook for 5-7 minutes
Mix the tofu and add in the Shoyu, ginger and garlic and continue cooking for another 5-7 minutes until you get nice crispy bits on the tofu
Lower the heat to med -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. Continue to cook for another 5-7 minutes mixing occasionally
Add in the chopped peanuts and green parts of the green onion and mix well. Remove from heat
Fill each Lettuce leaf with a heaping tbsp of the tofu mixture and serve with the sauce