Ingredients

• ½ cup Soy Sauce

• ¼ cup Water

• 1 teaspoon sesame oil

• 1/3 cup Honey

• 1 ½ teaspoons Garlic (minced)

• 2 teaspoons Ginger (minced)

• 1 tablespoon Cornstarch

• 1 package (12 to 14 ounces) extra-firm tofu (do not use silken)

• 8 ounces baby bella cremini mushrooms finely chopped

• 1 can (8 ounces) water chestnuts drained and finely chopped

• 2 cloves garlic minced

• 2 teaspoons freshly grated ginger

• 1/4 teaspoon red pepper flakes omit if sensitive to spice

• 4 green onions thinly sliced, divided

• 8  large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves

• Optional for serving: grated carrots additional red pepper flakes

 

Instructions

• In a small pot, stir together the water, soy sauce, honey, ginger, garlic and sesame oil. Heat over medium heat until simmered.  Add a little water to the starch and mix together before adding to small pot mixture. Heat until thickened, then 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.