Vegan Tofu Lettuce Wraps with Mushrooms

Instructions

1. Remove the tofu from its packaging and drain. Wrap the tofu in a kitchen towel, then place a heavy object on top of the tofu and press for 10-20 minutes, until the tofu feels more tender.
2. Prepare the sauce by combining water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions in a medium bowl. Stir well to dissolve the sugar. Set aside 1/2 cup (120 mL) of the sauce.
3. Crumble the pressed tofu into the marinade, ensuring it's well-coated. Cover and refrigerate for 1 hour.
4. In a medium skillet or wok, heat sesame oil over medium heat. Sauté the onion until translucent, around 3 minutes. Add mushrooms and cook until tender, approximately 5 minutes. Stir in garlic and cook for another minute.
5. Add the marinated tofu and its sauce to the pan. Cook until most of the liquid evaporates. Incorporate water chestnuts and scallions. Pour in three-quarters of the reserved sauce. Toss to coat the tofu and heat through. Transfer to a medium bowl.
6. Heat canola oil in the same pan over high heat. Drop a little water onto the oil, if it sizzles, it's ready. Fry the rice noodles for about 30 seconds until they puff up. Drain the fried noodles on paper towels.
7. Remove the core from the lettuce head and separate into individual leaves.
8. Serve the tofu in lettuce cups, topping it with crispy rice noodles and a drizzle of the remaining sauce.
9. Enjoy the delicious tofu lettuce cups!