Lettuce Wraps with Mushrooms and Tofu Recipe

Lettuce Wraps with Mushrooms and Tofu

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 4 servings
  Calories: 653
  Total Fat: 45 g
  Saturated Fat: 7 g
  Carbohydrates: 41 g
  Dietary Fiber: 11 g
  Sugar: 15 g
  Protein: 30 g
  Cholesterol: 0 mg
  Sodium: 1095 mg
• Total Time: 1 hr 30 min
• Active Time: 30 min

Delight your family with this irresistible dish they'll savor every flavorful bite of wholesome protein and veggies without guessing the secret ingredients. Watch them devour it fast, leaving you with a nearly spotless kitchen from the clever one-pan method, and feel that warm glow of pure satisfaction as everyone leaves the table happy.

Ingredients

• 1 cup seasoned rice vinegar
• 1 tablespoon granulated sugar
• 4 Persian cucumbers, thinly sliced
• 16 ounces shiitake mushroom caps
• 1 shallot, roughly chopped
• 1/3 cup raw cashews
• 1 block extra-firm tofu, drained, pressed for 1 hour, torn into small pieces
• 2 tablespoons cornstarch
• Kosher salt
• 1/4 cup soy sauce
• 2 tablespoons chili crisp, plus extra for serving
• 2 tablespoons freshly grated ginger
• 1 tablespoon dark brown sugar
• 1 tablespoon black vinegar or balsamic vinegar
• 2 garlic cloves, grated
• 1/2 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• Butterhead, Bibb, or Boston lettuce, leaves separated, for serving
• 1 1/2 cups honey-roasted peanuts, ground in a food processor
• Thinly sliced avocado, to serve
• Lime wedges, to serve

Instructions

1. Gently heat the seasoned rice vinegar and granulated sugar until nearly simmering. Remove from heat and add the cucumbers to quickly pickle them.
2. In a food processor, pulse the mushrooms, shallot, and cashews about 10 times until finely chopped. Add the torn tofu pieces and pulse approximately 10 more times until the mixture resembles ground beef. Transfer the tofu mixture to a bowl, toss with cornstarch and 1 teaspoon kosher salt to coat evenly.
3. Combine soy sauce, chili crisp, ginger, brown sugar, vinegar, garlic, and toasted sesame oil in a separate bowl.
4. Heat a 12-inch nonstick skillet over high heat and add vegetable oil. Place the tofu-mushroom blend in the pan, pressing it down to sear the bottom. Let it cook undisturbed for 5 minutes until golden brown on that side. Scrape the pan with a flat wooden spoon to loosen the crispy bits. Add the chili crisp sauce mixture and cook until everything caramelizes, about 4 to 5 minutes.
5. Serve the tofu and mushroom filling alongside the pickled cucumbers, lettuce leaves, ground peanuts, and avocado slices. To assemble the wraps, place a generous spoonful of the tofu filling on a double layer of lettuce leaves, layer with pickled cucumbers, avocado, and a sprinkle of the ground peanuts. Serve with lime wedges and extra chili crisp on the side.