Tofu Mushroom Lettuce Bowl Wrap and Homemade Hoisin Sauce

These vegetarian bowl wraps are quite the dish. I worked the hoisin sauce to suit my fancy: no sugar, mildly spiced with a miso kick - different than the Chinese authentic sauce laden with sugar and who knows what - this is my Gangnam Style Hoisin!

When it comes to Chinese Cuisine my antennas go up. Love the food although many of the dishes are made with peanut oil and/or some kind of nut and sometimes fish. Be mindful out there especially if there’s a nut and/or fish allergy in your family. There is under our roof. So, here’s a recipe that’s allergy friendly and delicious. It’s also vegetarian, vegan and gorgeous.

3 tbsp hoisin sauce - homemade recipe below or store bought
3 tbsp tamari or soy sauce
1 tsp sesame oil
1 package extra-firm tofu - 12 oz - cut into small pieces
8 oz of bella cremini mushrooms - finely chopped
1 can water chestnuts - 8 oz drained and finely chopped - gives a great crunch to this dish
2 cloves garlic - minced
2 tsp grated ginger root
1/4 tsp crushed red pepper
4 green onions or scallions - thinly sliced
8 large romaine lettuce leaves or iceberg lettuce - use inner leaves - they are more supportive to hold the mixture
1 grated carrot optional for topping and color when serving

Instructions:
-in a small bowl, stir hoisin sauce, tamari or soy, and sesame oil together.
-squeeze water out of tofu (press between paper towels or kitchen towel)
-heat oil in skillet and add the tofu. Cook for 5 minutes
-Add mushrooms and cook until liquid evaporates and tofu turns golden brown 3 minutes
-stir in chestnuts, garlic, ginger, and only half of the scallions and cook for 30 seconds more
-pour sauce over the top of the tofu mixture and stir. Dish should bubble in skillet - than you know it’s ready - wait 30 seconds
-spoon the tofu mixture into individual lettuce leaves. I like to use a few layered leaves to serve as a bowl with mixture in the center of the lettuce bowl
-top with the remaining scallions and grated carrots (optional)

Hoisin Sauce - Garlic Miso

There’s plenty of hoisin sauces on the market although I made my own because I like my sauces simple, tasty and no unnecessary additives.

1 cup water
1 tbsp sesame oil
2 tbsp miso paste - fermented soybeans - there are different flavors
1 tsp vegenaise or mustard
2 garlic cloves - minced
1/4. tsp Chinese five spice. - a beautiful blend of all tastes
1/2 tsp red pepper

Instructions:
-combine all ingredients
-whisk together making sure the miso dissolves in the liquid
-you will have extra - bottle the sauce for another time. Keep in fridge.

Rapping up my love in a lettuce bowl,
Genia