I am not usually a fan of meat substitutions which really want to be meat. But I do love tofu for tofu sake in all sorts of preparations. And over the last couple years I was happy to find a couple new methods to add to my arsenal. First was freezing and thawing tofu to add a more chewy texture (thank you Mark Bittman) and grating it on a box grater (a nod to Heidi Swanson). I cook the grated tofu to dry it out a bit and it becomes a perfect vehicle for sauces like salty black bean or tomato-y mexican.
This recipe is a good way to clear out all sorts of veggies from the fridge and makes great leftovers too. —savorthis
head butter lettuce
extra firm tofu
assorted mushrooms (at least half shiitake), minced
Cut tofu into 4 pieces, place on clean kitchen towel and weigh down to remove excess liquid. If I think of it I drain the tofu in the morning. Grate the tofu on the round holes of a box grater.
Heat 1 T oil in a wok over high heat and cook carrots and onions, tossing often until slightly charred but still crispy. Remove to a bowl.
Heat 1 T peanut oil in a hot wok or cast iron pan and cook tofu, tossing often until starting to brown. Add another tablespoon of oil and cook mushrooms until softened. Add ginger and garlic and cook another minute. Add to carrots. Add remaining peanut oil and cook tofu until starting to brown. Add back vegetables. Mix soy, mirin, sesame oil, chili garlic and peanut butter (it won't mix all the way) and stir into wok tossing quickly until just incorporated (you don't want the soy to burn). Remove all to a platter. Squeeze lime juice and drizzle hoisin on top. Sprinkle with peanuts and serve with lettuce leaves for wrapping. Sliced, fried jalapeños are also a great addition.
* I just happened to have made a big vat of spiced orange boiled peanuts which I used instead. They were great, but any peanut would do.