Vegetarian Lettuce Wrap Filling (PF Chang’s Copycat)

3 tbsp Hoisin Sauce
3 tbsp Soy Sauce
2 tbsp Vinegar - Natural Rice Vinegar (Nakano)
1 1tsp Sesame Oil
14 oz Tofu, Extra Firm, Nasoya
1 cup, pieces or slices Mushrooms, fresh
1 cup slices Waterchestnuts (water chestnuts)
4 tsp Garlic
2 tsp Ginger Root
1 tsp Pepper, red or cayenne
6 medium (4-1/8" long) Scallions, raw

In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside. Heat a large nonstick skillet over medium-high. Once 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.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user KATKANDOIT.