RECIPE OF THE WEEK || Copcat PF Chang's Tofu Lettuce Cups
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SAVE THIS RECIPE YAโLL ๐คโฃ
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The summer is the PERFECT time to freshen things up a bit and lately weโve been on a โsalad for lunchโ kick. But if you know meโฆyou know I like variety and the same olโ salad just doesnโt do it. Insert lettuce cups. Itโs basically a hack for turning your fave dish into a salad... am I right?! ๐ This is one of those recipes I make on a Sunday and store in lunch containers for easy grab and go lunches throughout the week. Be sure to tag me once you try them!!! I love seeing what youโre making. โฃ
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โซ๏ธ3 tbsp hoisin sauceโฃ
โซ๏ธ3 tbsp coconut aminos โฃ
โซ๏ธ2 tbsp rice wine vinegarโฃ
โซ๏ธ1 tsp sesame oil + a little more for the panโฃ
โซ๏ธ1 package extra firm tofuโฃ
โซ๏ธ8 oz portobello mushrooms, choppedโฃ
โซ๏ธ1 can water chestnuts, drained + chopped โฃ
โซ๏ธ2 cloves of garlicโฃ
โซ๏ธ2 tsp fresh grated gingerโฃ
โซ๏ธ1/4 tsp red pepper flakesโฃ
โซ๏ธfave lettuce cup vessel โฃ
โซ๏ธsriracha for topping โฃ
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โ Start by slicing tofu into thin rectangles and lay out over kitchen towels. Cover with another towel and place a cutting board + something heavy on top. Let sit for 30 min to draw out moisture. โฃ
โก While you wait, stir together the hoisin, soy sauce, rice vinegar, and sesame oil in a small bowl + chop your mushrooms/water chestnuts. Set aside.โฃ
โข Heat 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. Cook for about 5 minutes then add the diced mushrooms. โฃ
โฃ Once most of the moisture is cooked off and the tofu is golden, stir in the water chestnuts + garlic, ginger, red pepper flakes. โฃ
โค Pour the sauce mixture in and cook for about one more minute until it is bubbling. โฃ
โฅ Spoon mixture over lettuce cups and top with sriracha. Or you can portion mixture into reusable containers and reheat as needed for lunches throughout the week! โฃ
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Enjoy!!! xo Britt