Ingredients

• 1 pkg Superior Organic Extra Firm Tofu (350g)

• 4 tbsp Soy sauce

• 1 tsp Rice vinegar

• 4 tsp Olive oil

• 2 cups Water chestnuts, diced

• 1 1/3 cup Mixed mushrooms, diced

• 1/4 cup White onion, diced

• 2 tsp Garlic, minced

• 1 tsp Brown sugar

• 8 Iceberg lettuce leaves

• Hoisin sauce to taste

Instructions

1. Cut tofu into tiny cubes and arrange in a lidded dish to be marinated. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an hour; I usually leave it overnight.

2. Heat olive oil in a skillet over medium-high heat. Add tofu, water chestnuts, mushrooms, onion, and garlic and cook until vegetables are tender.

3. Dissolve 1 tsp brown sugar in 1 tsp soy sauce and add to pan. Saute until well mixed and heated through. Spoon mixture into lettuce leaf “bowls”.

4. Add hoisin sauce as desired.