The only way I can get my husband to eat tofu!
Ingredients
1 cup jasmine rice
2 tablespoons (30 ml) hoisin sauce
1 tablespoons (15 ml) low sodium soy sauce or liquid aminos
2 tablespoons (30 ml) rice vinegar
1 teaspoon (5 ml) sesame oil
2 teaspoons (10 ml) canola oil
1 package (14 oz) extra-firm tofu
1 cup (8 oz) mushrooms finely chopped
1 can (8 oz) water chestnuts drained and finely chopped
2 cloves garlic minced
1 teaspoons (5 ml) freshly grated ginger
1/4 teaspoon (1 ml) red pepper flakes (optional)
4 green onions thinly sliced
8 large inner leaves romaine lettuce from a romaine heart or boston lettuce leaves
1 cup grated carrots or coleslaw mix
Instructions:
Put 2 cups (500 ml) of water and the rice in a saucepan, bring to a simmer on high heat. Turn heat down and cover and cook for 20 minutes.
Press the tofu in a clean dish towel (or use paper towels) to squeeze out as much liquid as possible. Heat the 2 teaspoons canola oil in a large 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.
While the tofu is cooking, prepare the sauce. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions in the skillet for about 30 seconds.
Pour the sauce over the top of the tofu mixture and stir to coat. Cook for about 60 seconds.
Spoon the rice then the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired.
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