large skillet non-stick or well seasoned cast iron skillet
paper towels
Ingredients
1poundextra firm tofudrained
1medium carrotpeeled and matchstick sliced
5-6medium radishesmatchstick sliced
2large green onionsthinly sliced
2tablespoonscooking oilflavorless, high heat oil, such as avocado or canola oil
1-2headsbutter lettuce or Boston lettuce washed and dried
1tablespoontoasted sesame seeds to garnish
Sauce:
3clovesgarlicminced
2tablespoonsfresh gingerpeeled and minced (about a 2 inch piece)
3tablespoonssoy saucetamari for gluten free or coconut aminos for less salt
2teaspoonstoasted sesame oil
2teaspoonsrice wine vinegar
1tablespoonbrown sugar
1teaspoonground black pepper
½teaspoonmustard powder
½ teaspoon chili garlic sauce(optional, for those that love hot and spicy food)
Instructions
Cut off the base of the lettuce head. Pull off the leaves and discard any that are not intact. Rinse leaves in cold water and drain off excess water. Do not do this step before you are ready to cook, as you want crisp lettuce leaves.
Press tofu with paper towel to remove excess moisture, then cut tofu into half inch cubes.
Peel and thinly slice the carrot into ¼” or thinner sticks no more than 2” long.
Cut radish into ¼” sticks.
Finely mince the ginger and garlic.
Mix the sauce ingredients together. Set aside.
Heat oil in a large nonstick skillet over medium heat.
Add the tofu and cook for 2 minutes, stirring regularly.
Add the chopped carrots and radish. Cook for 2 minutes, stirring frequently.
Pour in the sauce and cook for another 2 minutes. Then stir in green onion at the end.
Serve a scoop or 2 of the tofu filling in each lettuce leaf. Sprinkle on sesame seeds.