Ingredients
Equipment
Method
- Heat a cast iron or heavy bottomed nonstick skillet over medium heat. Spray with nonstick cooking spray.
- Add tofu to the skillet and dry fry for about 10 minutes, flipping halfway through until golden brown. Drizzle soy sauce over tofu and toss to coat.
- In another pan, heat sesame oil over medium heat. Sauté red bell pepper, onion, garlic, ginger, and red pepper flakes for about 10 minutes until soft and caramelized.
- Add mirin to the vegetable mixture and simmer for 3 minutes to cook off alcohol and concentrate sweetness.
- Stir in hoisin sauce and mustard, cooking for another minute. Add tofu to the sauce and toss to coat.
- Spoon the tofu and sauce mixture into fresh lettuce leaves and serve immediately while warm.
Nutrition
Notes
Press tofu beforehand to remove excess moisture for a crispier texture. Serve immediately to maintain the contrast between crispy tofu and fresh lettuce. Store leftovers in an airtight container in the fridge for up to 3 days.