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Spicy Tofu Mushroom Lettuce Wraps
Jordan Cord

Spicy Tofu Mushroom Lettuce Wraps

4 from 1 vote
These vegan spicy tofu mushroom lettuce wraps require minimal prep and just one skillet! The filling is a combination of seasoned, sautéed mushrooms and tofu and the toppings are up to you.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Main Course
Cuisine: American
Calories: 149
Ingredients Method Notes

Ingredients
  

  • 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
Toppings
  • Green onions
  • Sesame seeds
  • Avocado
  • Sriracha

Method
 

Prep
  1. 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.
  2. Clean mushrooms and chop finely.
  3. Clean lettuce thoroughly and dry it as much as possible.
Process
  1. 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.
  2. Add mushrooms and tofu. Use a spatula to break the tofu up into small chunks.
  3. Add soy sauce, rice wine vinegar, and hoisin. Continue to stir for 8-10 minutes.
  4. Remove from heat and scoop the mixture into the lettuce leaves.
  5. Top with green onions, avocado, sesame seeds, sriracha, or whatever else your heart desires!

Notes

*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.