Jeff says if you make this for your family, they will never know it’s full of homemade healthy protein and vegetable goodness! They will eat it all in one sitting and you will sit back and enjoy over a sink that’s only half full of dishes!
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Lettuce Wraps with Mushrooms and Tofu
Recipe courtesy of Jeff Mauro
Level: Easy
Total: 1 hr 30 min
Active: 30 min
Yield: 4 servings
Ingredients
1 cup seasoned rice vinegar
1 tablespoon granulated sugar
4 Persian cucumbers, sliced into thin rounds
16 ounces shiitake mushroom caps
1 shallot, roughly chopped
1/3 cup raw cashews 
1 block extra-firm tofu, drained and pressed for 1 hour, torn into small pieces
2 tablespoons cornstarch
Kosher salt
1/4 cup soy sauce
2 tablespoons chili crisp, plus more for serving
2 tablespoons fresh ginger, grated on a rasp
1 tablespoon dark brown sugar
1 tablespoon black vinegar or balsamic vinegar
2 garlic cloves, grated on a rasp
1/2 teaspoon toasted sesame oil
2 tablespoons vegetable oil
Butterhead, Bibb or Boston lettuce, leaves separated, to serve 
1 1/2 cups honey-roasted peanuts, ground in a food processor
Thinly sliced avocado, to serve 
Lime wedges, to serve
Directions
Heat the seasoned rice vinegar and granulated sugar until just at a simmer. Remove from the heat and add in the cucumbers to quickly pickle.
Place the mushrooms, chopped shallot and cashews in a food processor and pulse until chopped, about 10 times. Add the torn pieces of tofu and pulse another 10 times or so, until the mixture is the consistency of ground beef. Toss the tofu mixture in a separate bowl with the cornstarch and 1 teaspoon kosher salt to coat.
In a separate bowl, mix the soy sauce, chili crisp, ginger, brown sugar, vinegar, garlic and toasted sesame oil.
Heat a 12-inch nonstick skillet over high heat. Add the vegetable oil. Add the tofu-mushroom mixture and press it down into the hot oil to sear the first side. Let it sauté, undisturbed, for 5 minutes or until the first side is golden brown. Stir with a flat wooden spoon, making sure to release all those crispy bits. Add the chili crisp mix and cook until everything is caramelized, 4 to 5 minutes.
Serve the tofu-mushroom mixture with the pickled cucumbers, lettuce leaves, ground peanuts and avocado. To make the wraps, place a big spoonful of the tofu mixture onto a double layer of lettuce cups, top with pickled cucumbers, avocado slices and a nice dusting of ground peanuts. Pass with fresh lime wedges and more chili crisp.
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Jeff Mauro’s Lettuce Wraps with Mushrooms and Tofu | The Kitchen | Food Network