Ingredients:

• 1 package of extra-firm tofu

• 8 ounces of mushrooms

• 2 cloves of garlic

• 2 inches of ginger

• 3 tablespoons hoisin sauce

• 4 tablespoons soy sauce

• 1 tablespoon rice vinegar

• cooking oil (I used sesame)

• red pepper flakes

• 4 green onions

• romaine leaves

• 3 carrots - grated

Recipe:

1. Start by taking the tofu out of the package and cut it in half horizontally. Take the water out by wrapping each half in paper towels and putting a plate on top of each block of wrapped tofu. Leave this anywhere from 5-10 minutes.

2. In a bowl, combine the hoisin sauce, soy sauce, and rice vinegar.

3. Now, start chopping up your mushrooms, garlic, garlic, carrots, and green onions. The mushrooms should be finely chopped, the garlic should be minced, and the garlic and carrots should be grated.

4. In a pan heat up your oil and begin crumbling the tofu into the pan. Cook this for three minutes and then add in your mushrooms. Cook this for another five minutes.

5. Add in the remainder of your veggies - carrots, ginger, garlic, and green onions and cook for another minute before adding in your sauce mixture and red pepper flakes for taste.

6. Once your mixture is mixed together and warm, bring it to a simmer.

7. Break apart the leaves of your lettuce, fill them up, and enjoy!