Lettuce Cups With Tofu And Beef Food

LETTUCE WRAPS

Steps:

• 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.

ASIAN LIME AND HERBED TOFU IN LETTUCE CUPS

Steps:

• NOTE*: Nam pla or nuoc nam (fish sauce) is available in Asian markets. I would strongly suggest to begin by using only 1 TEASPOON of the fish sauce in this recipe and then adjust seasoning accordingly. For vegetarian version, omit the fish sauce.)
• DRESSING: Puree the first 5 ingredients in a blender. Allow the mixture to stand at least 5 minutes or up to 1 hour. Stir in chili sauce.
• Strain the dressing into a small bowl, pressing down the solids with a spatula to release the liquids. Discard solids.
• TOFU: Toss together the first 7 ingredients. Next add the tofu and salad dressing, tossing to coat well.
• For each serving, arrange 1 or 2 lettuce leaves on a plate. Divide the tofu mixture onto the lettuce leaves.