Tofu Lettuce Cups with Mushrooms and Soy Hoisin Sauce
Make vegetarian tofu lettuce cups with firm tofu, mushrooms, carrot, green onion, soy sauce, hoisin, and crisp lettuce leaves.
peanuts: 2 tbsp chopped, optional (optional).
Separate lettuce leaves, rinse, and dry well so they stay crisp.
Crumble tofu into a hot skillet with oil and cook until the edges look golden and dry.
Add mushrooms, carrot, garlic, ginger, and green onion whites. Cook until mushrooms release moisture and brown.
Stir in soy sauce, hoisin, and rice vinegar. Spoon into lettuce leaves with green onion tops and peanuts if using.
Butter lettuce, little gem, romaine, or sturdy iceberg leaves all work.
Firm or extra-firm tofu browns better than soft tofu.
Hoisin sauce gives the fastest rounded flavor, but soy sauce plus a pinch of sugar can work.
Use chicken, turkey, or chopped shrimp instead of tofu if you do not need a vegetarian version.
Use cabbage cups, rice bowls, or tortillas if lettuce leaves are too small.
Skip peanuts for allergies and add sesame seeds or extra green onion instead.
Firm tofu: Extra-firm tofu, Pressed tofu, Minced chicken or turkey. Crumble tofu and cook until some moisture evaporates so the filling is not watery.
Lettuce: Butter lettuce, Little gem, Romaine or iceberg. Dry the leaves thoroughly so they hold the filling without tearing.
Mushrooms and hoisin: Button mushrooms, Shiitake mushrooms, Soy sauce plus sugar. If skipping hoisin, add a pinch of sugar and a little extra soy sauce for balance.
The filling can be made ahead, but keep lettuce separate and assemble just before eating.
What lettuce works best for lettuce cups?
Butter lettuce is easiest, but little gem, romaine hearts, or sturdy iceberg leaves also work.
Can I serve the filling without lettuce?
Yes. Spoon it over rice, noodles, cabbage, or cucumber salad if lettuce leaves are too small.