3 Tbsp hoisin sauce
3 Tbsp soy sauce
2 Tbsp rice vinegar or white vinegar
1 tsp sesame oil
2 tsp canola oil
1 package of firm tofu, pressed
10-15 white mushrooms
1 can water chestnuts (drained and finely chopped)
2 garlic cloves, minced
2 tsp freshly grated ginger
¼ tsp red pepper flakes
8 large leaves of Boston lettuce
1 bunch of green onions
Red pepper flakes
In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Heat the 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 for 5 minutes. Then add the diced mushrooms and cook for 3 - 5 more minutes.
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, for 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!