Vegetarian Lettuce Wraps with Crispy Tofu and Mushrooms

These vibrant Lettuce Wraps are a delicious and healthy vegetarian option! Packed with flavor and textures, they feature crispy tofu, savory mushrooms, and a refreshing soy-ginger sauce, all wrapped in crisp lettuce leaves.

Yields: 4 servings
Prep Time: 20 minutes (including marinating time)
Cook Time: 20 minutes

• Ingredients:

• For the Tofu Marinade:

* 14 oz firm tofu (drained and pressed)
* ½ cup soy sauce
* ¼ cup sesame oil
* 6 cloves garlic, minced
* 1 tablespoon minced fresh ginger
* 2 tablespoons sriracha

• For the Stir-fry:

* 1 tablespoon sesame oil
* 1 medium yellow onion, diced
* 2 ½ cups chopped mushrooms (such as shiitake)
* 1 tablespoon minced garlic
* 8 oz sliced water chestnuts (drained and finely chopped)
* ⅓ cup sliced scallions

• For the Sauce:

* 1 cup water
* ¼ cup sesame oil
* 1 tablespoon minced fresh ginger
* ¼ cup brown sugar
* 2 tablespoons rice wine vinegar
* ⅓ cup sliced scallions

• For Serving:

* ½ cup canola oil
* 7 oz rice noodles
* 1 head iceberg lettuce, separated into leaves

• Instructions:

1. Marinate the Tofu: Press the tofu according to package instructions. While the tofu presses, whisk together the soy sauce, sesame oil, garlic, ginger, and sriracha in a shallow dish. Crumble the pressed tofu into the marinade, cover, and refrigerate for at least 30 minutes, or up to 1 hour, to infuse the tofu with flavor.

2. Make the Sauce: In a medium bowl, combine the water, sesame oil, ginger, brown sugar, rice wine vinegar, and scallions. Stir until the sugar dissolves. Set aside ½ cup of the sauce for serving.

3. Cook the Stir-fry: Heat the sesame oil in a large skillet or wok over medium heat. Add the diced onion and saute for 3 minutes, until softened and translucent. Add the chopped mushrooms and cook for an additional 5 minutes, or until tender. Stir in the minced garlic and cook for another minute.

4. Incorporate the Tofu: Remove the tofu from the marinade and add it to the pan with the vegetables. Pour in the remaining marinade and cook for several minutes, allowing most of the liquid to cook off. Stir in the water chestnuts and scallions. Add ¾ cup of the reserved sauce and toss everything together to coat the ingredients. Cook for an additional minute or two, until heated through.

5. Cook the Rice Noodles (optional): In a separate pan or pot, heat the canola oil over high heat. Once hot, add the rice noodles and fry for 30 seconds, or until puffed and crispy. Transfer the fried noodles to paper towels to drain excess oil.

6. Assemble and Serve: Arrange the lettuce leaves on a platter. Fill each lettuce cup with the flavorful tofu stir-fry mixture. Top with crispy rice noodles (if using) and a drizzle of the remaining sauce.