Yield: 3 - 4 servings

Recipe by Hannah Kaminsky

Craving Chinese takeout without the hassle? These copycat lettuce wraps are packed with rich savory flavor and are ready in a flash. Say goodbye to chicken and hello to tender Miso Tofu, hot out of the skillet and wrapped in cool, crisp lettuce leaves. Plus, these versatile leftovers are perfect for endless meal possibilities! Consider this your shortcut to packed lunch success, whether you wrap them up in a burrito, top a rice bowl, and toss with salad greens the next day.

Ingredients

• 1 (8oz) package Hodo Miso Tofu Locate Product

• 2 cloves garlic

• ½ inch fresh ginger

• ½ medium yellow onion

• 2 teaspoons olive oil

• 1 teaspoon toasted sesame oil

• 2 tablespoons hoisin sauce

• 2 tablespoon low-sodium soy sauce

• 2 teaspoons rice vinegar

• 1 – 2 teaspoons sriracha (optional)

• 1 (8oz) can water sliced chestnuts, drained

• 2 scallions, thinly sliced

• 1 – 2 heads bibb, Boston, or butter lettuce, leaves separated

Instructions

1. Place the garlic and ginger in your food processor and pulse until finely minced. Add the onion and pulse again to chop. Finally, add the tofu, along with any excess marinade, and pulse until the tofu is roughly chopped.

2. In a large nonstick skillet over medium heat, add the olive oil and sesame oil. Once shimmering, transfer the chopped aromatics and tofu into the pan. Sauté for 6 – 8 minutes, stirring periodically, until lightly browned.

3. Add the hoisin, soy sauce, vinegar, and sriracha, if using.  Stir well to combine and cook for about 5 minutes, or until most of the liquid has been absorbed.

4. Roughly chop the water chestnuts before adding them to the skillet as well. Cook for just 1 minute to heat all the way through. The water chestnuts should remain crunchy.

5. Turn off the heat before incorporating the scallions. Serve hot, spooned into chilled lettuce leaves.