This copycat recipe is just like the famous restaurant version! They are also easy to make, healthy, and somehow the perfect diet food.
serves 4
1 16 oz. block tofu, cubed or crumbled
1-2 teaspoons avocado oil
12 oz. shiitake mushrooms, sliced into strips
1/3 cup raw cashews
½ shallot, chopped fine
1 teaspoon ginger, minced
3 garlic cloves, minced
4 stalks green onions, chopped, white and green parts separated
2 large carrots, shredded
For the sauce
¼ cup hoisin sauce
2 Tablespoons low-sodium tamari
1 Tablespoon rice vinegar
1 ½ Tablespoons sriracha
1 teaspoon sesame oil
For the lettuce wraps
12 lettuce wraps
Sesame seeds
Depending on which method you are using for the tofu, press the tofu for 20 minutes, then crumble or cube and set aside.
Heat a large cast iron skillet over medium heat. Once your skillet is hot, add the avocado oil and tofu. Let it brown for about 7-8 minutes. Remove the tofu and set aside.
Add the mushrooms to the skillet and cook over medium heat for about 2 minutes, until some of the water has released. Then add the cashews. Cook until toasted, reducing the heat to medium-low for about 4-5 minutes more.
Add the shallot, garlic, ginger and the white parts of the green onions and stir to combine. Cook for about 2-3 minutes more.
Meanwhile, in a small bowl, whisk together the hoisin, tamari, rice vinegar, sriracha and sesame oil.
Add the carrot and the tofu back into the skillet. Pour the sauce all over everything, toss to combine and cook until thickened, about 1-2 minutes more.
Remove from the heat and divide into lettuce wraps. Garnish with the green parts of the scallions and sesame seeds. Enjoy!
