8ouncesbaby bella or cremini mushroomsfinely chopped
8ozwater chestnutsdrained and finely chopped
2clovesgarlicminced
2teaspoonsfreshly grated ginger
1/4teaspoonred pepper flakes
4green onions — thinly sliceddivided
8large inner leaves romaine lettuce — from a romaine heart or butter lettuce leaves
1cupgrated carrots for garnish
1 cupbean sproutsfor garnish
Instructions
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 bean sprouts.
Notes
You can put the wraps together or leave all the parts seperate on the plate so each person can put their wraps together the way they like. Best served with salty, sweet, spicy "Potsticker" sauce.