Tofu Lettuce Wrap

Ingredients

• ·14 oz extra-firm tofu, pressed and crumbled
• ·2 tbsp neutral oil
• ·1 small onion, finely diced
• ·3 cloves garlic, minced
• ·1 tbsp fresh ginger, grated
• ·1 red bell pepper, finely diced
• ·½ cup water chestnuts, chopped
• ·3 scallions, sliced (whites and greens separated)
• ·3 tbsp soy sauce
• ·1 tbsp hoisin sauce
• ·1 tbsp rice vinegar
• ·1 tsp sesame oil
• ·1 tsp sugar
• ·1 tsp chili crisp, optional
• ·1 head butter lettuce or iceberg, leaves separated
• ·Toasted sesame seeds, for garnish

Instructions

1. 1

   Press the tofu for 10 minutes to remove excess water, then crumble it into small pieces with your hands.

2. 2

   Heat the neutral oil in a large pan over medium-high heat. Add the tofu and cook for 6–8 minutes, stirring often, until golden and slightly crisp.

3. 3

   Add the onion, garlic, ginger, and white parts of the scallions. Cook for 2 minutes, until fragrant.

4. 4

   Add the bell pepper and water chestnuts. Cook for another 2–3 minutes, until the pepper softens slightly.

5. 5

   In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, sesame oil, sugar, and chili crisp. Pour into the pan and stir to coat everything.

6. 6

   Cook for 1–2 more minutes, until the sauce clings to the tofu. Stir in the green parts of the scallions.

7. 7

   Spoon the filling into lettuce leaves, sprinkle with sesame seeds, and serve immediately.