Lettuce Wraps with Hoisin-Mustard Tofu

By Vegiegail

From Isa Chandra Moskowitz's Appetite for Reduction
1 serving = 3 WW points

Ingredients

• For the Tofu:
• 1 block extra-firm tofu, squeezed dry, drained, and diced into 1/2-inch pieces
• 2 tsp soy sauce
• For the Sauce:
• 1 tsp sesame oil
• 1 red bell pepper, seeded and diced small
• 1 small onion, diced small
• 3 cloves garlic, minced
• 1 Tbs minced fresh ginger
• 1/4 tsp red pepper flakes (I omitted for Mark)
• 3 Tbs mirin
• 2 Tbs hoisin sauce
• 2 tsp prepared yellow mustard
• To serve:
• 8-12 iceberg lettuce leaves

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Prepare the tofu: Preheat a cast iron or heavy-bottomed skillet over medium heat. Spray with a little nonstick spray, or coat with a little oil. Add the tofu and cook for about 10 minutes, flipping with a thin spatula once in a while to get it browned on most sides. The thin spatula is important, because you should be able to slip it underneath the tofu and flit it easily, keeping the tofu intact. About midway through, drizzle with the soy sauce, and toss to coat.

Preheat a separate, large skillet over medium heat. Sautéthe red pepper, onion, garlic, ginger, and red pepper flakes in the sesame oil, using a little cooking spray (or water), if needed. Cook for about 10 minutes. The veggies should be soft and browned. Add the mirin and let it cook out for about 3 minutes. Add the hoisin and mustard, and cook for about another minutes.

Add the tofu to the sauce and toss to coat. Serve alongside lettuce leaves, and stuff like a taco.