Vegan Lettuce Wraps with Tofu

Ingredients

• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons minced fresh ginger root
• 2 tablespoons rice vinegar
• 1 tablespoon Sriracha sauce
• 1 tablespoon sesame oil
• 3 cloves garlic , minced
• 1 package extra-firm tofu , 12 ounce
• 2 tablespoons grapeseed oil
• 0.5 medium onion , chopped
• 6 babys bella mushrooms , chopped
• 1 can water chestnuts , 8 ounce
• 1 medium head bibb or Boston lettuce , separated into leaves
• 2 tablespoons Onions , includes tops and bulb
• 2 tablespoons shredded carrots , or to taste

Instructions

1. 1

   Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.

2. 2

   Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.

3. 3

   Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.

4. 4

   Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.

5. 5

   Serve with lettuce and garnish with green onions and carrots.