This is an easy and inexpensive vegan snack, appetizer or midday meal. They can be a little messy so be sure to have plenty of napkins available as you slam them down. The spicy dipping sauce is a recipe that works well with the lettuce wraps as well as a variety of other Asian foods.
1/3 cup cornstarch
1/3 cup flour
¼ cup brown sugar
16 ounces organic extra firm tofu (cut into ½ inch dice)
3 tablespoons vegetable oil
3 garlic cloves (minced)
1 cup mushrooms – shiitake are good (diced)
½ cup cashews (chopped)
¼ cup hoisin sauce
1 head iceberg or butter lettuce
Spicy Dipping Sauce Ingredients:
1/4 cup sugar
1/2 cup water
2 tablespoons gluten-free Tamari
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon fresh lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons hot water
1 teaspoon red chile garlic sauce
Using a large baggie, mix cornstarch, flour, and brown sugar. Add tofu and toss to coat.
Using a frying pan, heat oil over medium high heat. Carefully add coated tofu to pan. As it starts to brown, add garlic, mushrooms, and cashews. Cook for about 5-6 minutes, then add hoisin sauce. Cook for additional 2 minutes to glaze the tofu.
Peel off as many leaves of lettuce as you want to make lettuce wraps and then add one more. These can be addictive. Spoon tofu mixture into lettuce leaves and wrap one side of the leaf over the other. Serve with the dipping sauce below.
Spicy Dipping Sauce Instructions:
Using a small bowl, dissolve sugar in water. Add Tamari, rice wine vinegar, hoisin sauce, lemon juice and sesame oil. Mix well. Set aside.
Combine the hot water with the hot mustard and mix until combined. Add chili garlic sauce to mustard mixture. Set aside.
Combine Tamari mixture with mustard/chili sauce. Mix well. Refrigerate until ready to use.