- 1/4 tsp. Red pepper flakes (omit if sensitive to spice)
- 4 Green onions, sliced
- 8 leaves of Lettuce, butter or romaine
In a small bowl, combine hoisin, soy sauce, rice vinegar, and sesame oil. Stir to combine and set aside.
Crumble tofu over coconut oil on a medium pan over medium-high heat. Cook tofu for 5 minutes, then add mushrooms. Continue cooking until mixture becomes golden brown. Then, add water chestnuts, garlic, ginger, and green onions. Thoroughly mix and cook for about 30 more seconds.
Pour soy sauce mixture over tofu. Stir to combine and cook until sauce is warmed. Scoop a spoonful of the mixture onto lettuce leaves and top with green onions. Enjoy!