2 ½ cups chopped mushrooms (185 g), such as shiitake
1 tablespoon minced garlic
8 oz sliced water chestnuts (225 g), drained and finely chopped
⅓ cup sliced scallions (50 g)
½ cup canola oil (120 mL)
7 oz rice noodle (200 g)
1 head iceberg lettuce
Nutrition Info
Calories 768
Fat 49g
Carbs 70g
Fiber 4g
Sugar 22g
Protein 17g
How to Make It
1. Step
Remove the tofu from its packaging and drain. Wrap the tofu in a kitchen towel, then place a heavy object on top of the tofu and press for 10–20 minutes, until the tofu feels more tender.
2. Step
Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions and stir to dissolve the sugar. Set ½ cup (120 mL) of the sauce aside.
3. Step
Crumble the pressed tofu into the remaining marinade, then cover and refrigerate for 1 hour.
4. Step
Heat the sesame oil in a medium skillet or work over medium heat. Add the onion and sauté for 3 minutes, until translucent. Add the mushrooms and cook for about 5 minutes, or until tender, then stir in the garlic and cook for 1 minute, until fragrant.
5. Step
Add the tofu and its marinade to the pan and cook until the majority of the liquid cooks off. Add the water chestnuts and scallions. Pour in three-quarters of the reserved sauce. Toss to coat the tofu and cook until just heated through. Transfer the tofu mixture to a medium bowl.
6. Step
Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Add the rice noodles and fry for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
7. Step
Remove the core from the head of lettuce, then separate into individual leaves.
8. Step
Serve the tofu in the lettuce cups and top with the crispy rice noodles and a drizzle of the remaining sauce.
