Shredded Tofu Lettuce Wraps
serves 4 plus extra filling for leftovers
This recipe makes a large amount of filling, but I promise you wont be upset about it. It keeps really well in a sealed container int he refrigerator and could be the main feature in a whole different meal the next day. The filling for a rice bowl, with chopped veggies and even a fried egg!.
1 (14 ounce) package of extra firm tofu, drained
2 tablespoons avocado oil or ghee
2 large garlic cloves, minced
2” piece of ginger, peeled and minced
1 shallot, minced
4 ounces shiitake mushrooms, finely chopped
1 (8 ounce) can sliced water chestnuts, drained and finely chopped
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Small handful cilantro, chopped, plus more for garnish
Zest and juice of 2 limes
2 tablespoons fish sauce
Pinch of sugar
Squeeze of sriracha (if you like it spicy)
1-2 avocados, sliced (depending on how much you love avocados)
4 Persian cucumbers or 1 hothouse, thinly sliced
2 heads butter lettuce, leaves separated
Basil leaves for garnish (optional)
Chili oil or hot sauce for garnish (optional)
special equipment: box grater
Pat the tofu dry with paper towels. Shred the tofu on the large holes of a box grater and set aside.
Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, and shallot. Cook, stirring occasionally, until softened, about 4-5 minutes. Add the mushrooms and cook for another 2 minutes. Add the sesame oil and soy sauce. Using a rubber spatula, gently fold in the shredded tofu and cook until warmed through, about 3 minutes. Remove the skillet from the heat and stir in the chopped cilantro.
Meanwhile, combine the lime zest, lime juice, fish sauce, sugar and sriracha (if using) in a small saucepan. Heat just until the sugar dissolves and set aside.
To serve, put out the tofu filling, lettuce leaves, avocado, cucumber, herbs, sriracha and dressing.