Photo by The Goodness Exchange
Ingredients
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500 grams
mixed mushrooms
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300 grams
medium-firm tofu, rinsed and drained
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1
carrot, finely dived
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2
celery stalks, finely diced
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1/2
chilli pepper, finely diced
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1
medium zucchini, finely diced
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3
garlic cloves, finely chopped
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1
1 cm ginger thumb, sliced in to matchsticks
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3 tablespoons
tamari or soy sauce
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2 tablespoons
hoisin sauce
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1 teaspoon
sesame oil
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1 splash
oil
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1
iceberg lettuce
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1 handful
coriander, chopped
Directions
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Remove lettuce core and run water between the leaves to help remove them.
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Put mushrooms in to a food processor and pulse until finely chopped. Lay tofu on a clean towel to drain.
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Heat a splash of oil in a wok or fry pan on medium to high heat.
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Add garlic and ginger, sauté for 20 seconds.
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Add carrots and celery and sauté, stirring, for 30 seconds.
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Add mushrooms and zucchini and stir.
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Add tamari and hoisin sauce and stir through. Add spring onions and chilli pepper.
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Finally, turn the heat down and break tofu in to the vegetable mix by squeezing through your fingers. Stir to combine and mash larger chunks of tofu.
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Take off the heat and stir in a handful of chopped coriander. Spoon mix in to individual lettuce cups and garnish with chilli and coriander.
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