Vegetarian lettuce wraps with less than 200 calories for a HUGE serving.
▢ 3 tablespoons hoisin sauce
▢ 3 tablespoons reduced-sodium soy sauce
▢ 2 tablespoons rice vinegar
▢ 1 teaspoon sesame oil
▢ 2 teaspoons canola oil or grapeseed oil
▢ 1 packages extra-firm tofu (12- to 14-ounces), do not use silken
▢ 8 ounces baby bella cremini mushrooms finely chopped
▢ 1 can water chestnuts (8 ounces), drained and finely chopped
▢ 2 cloves garlic minced
▢ 2 teaspoons freshly grated ginger
▢ 1/4 teaspoon red pepper flakes omit if sensitive to spice
▢ 4 green onions thinly sliced, divided
▢ 8 large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves
Optional for serving: grated carrots additional red pepper flakes
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
- To Store. The tofu filling can be refrigerated for 3 to 5 days. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs
- To Make Gluten Free. Use a gluten free hoisin sauce and gluten free soy sauce, or substitute tamari instead.