- 3 cups mushrooms, (I used half white button and half baby portobello)
- 14 ounces extra firm tofu
- butter lettuce or romaine
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 - 1/2" nub of ginger, peeled and minced
- 2 Tablespoons chili garlic sauce (Huy Fong brand)*
- 2 Tablespoons tamari or soy sauce
- 2 Tablespoons rice wine vinegar (white wine vinegar works, too)
- 2 Tablespoons hoisin
- Green onions
- Sesame seeds
- Drain tofu thoroughly of all excess liquid. Press it between a clean towel or paper towels to ensure that it is as dry as possible.
- Clean mushrooms and chop finely.
- Clean lettuce thoroughly and dry it as much as possible.
- In a large skillet, bring oil to medium heat. Add garlic and ginger and sauté 2 minutes. Add chili garlic sauce and continue to stir.
- Add mushrooms and tofu. Use a spatula to break the tofu up into small chunks.
- Add soy sauce, rice wine vinegar, and hoisin. Continue to stir for 8-10 minutes.
- Remove from heat and scoop the mixture into the lettuce leaves.
- Top with green onions, avocado, sesame seeds, sriracha, or whatever else your heart desires!
*Huy Fong's chili garlic sauce is available at almost every major grocery store and supermarket, and Wal-Mart too. It's usually near the sriracha in an ethnic food aisle.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
- Serving Size: 1
- Calories: 149
- Sugar: 0.8 g
- Sodium: 346.5 mg
- Fat: 10.4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.9 g
- Trans Fat: 0 g
- Carbohydrates: 4.6 g
- Fiber: 1.9 g
- Protein: 12.2 g
- Cholesterol: 0 g