Mapo Tofu

Yield: 3-4 services

1 package soft tofu, cut into cubes
3 oz ground pork
2 tbsp fermented soybean (minced)
2 tbsp doubanjian
2 tbsp garlic, grated
1 tbsp ginger, grated
2 tsp white sugar
1 tsp of chili powder
1/2 tsp of ground white pepper
1 cup water
2 tsp cornstarch
1 tbsp of Szechuan peppercorn
green onion and cilantro for garnish

1. Toast 1/2 tbsp of Sichuan peppercorn on low heat for 2 minutes and then finely ground it.
2. Make peppercorn oil: Fry 1/2 tbsp of Sichuan peppercorn with 2 tablespoons of oil on low heat for 4 minutes or until fragrant, and then strain.
3. Heat wok and add peppercorn oil. Add the ground pork and cook it for 1 minute.
4. Turn the heat to low. Add in minced garlic and ginger. Stir until fragrant.
5. Add the fermented soy bean and doubanjiang. Fry for 30 seconds.
6. Add white sugar, chili powder, and white pepper. Combine well.
7. Add water and stir.
8. Add tofu. Turn heat to high. Bring it to a boil and then reduce heat to low. Cover and let cook for 5 minutes.
9. Add the peppercorn powder. Stir gently to not break the tofu.
10. Add the slurry and stir.
11. Garnish with green onion and cilantro and serve with rice.

https://www.youtube.com/watch?v=nzn8Pj4kvF8

Chocolate Tofu Mousse

Yield: 2 servings

2.5 oz dark chocolate

6 oz silken tofu

1-2 tbsp maple syrup

1 tbsp cocoa powder

1/4 tsp salt

1. Melt the chocolate in a double boiler.

2. Combine all ingredients in a blender. Blend until smooth.

3. Refrigerate for at least 30 minutes before serving.

https://thefeedfeed.com/healthylittlecravings/silken-tofu-chocolate-mousse

Sesame Baked Tofu

Yield: 2-3 servings

1 lb extra firm tofu

2 tbsp avocado oil

2 tsp sesame oil

2 tsp tamari

salt and pepper

1 tbsp cornstarch

1 tbsp panko

1 tbsp sesame seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap the tofu in an absorbent towel and set something heavy on top to press out extra moisture. Let press for at least 30 minutes.

3. Unwrap tofu and cut into 1/2-inch cubes and place in a medium mixing bowl.

4. Toss tofu with avocado oil, sesame oil, tamari, salt, and pepper.

5. Add cornstarch, panko, and sesame seeds. Stir to coat.

6. Spread tofu onto prepared baking sheet. Bake for 30 to 40 minutes, stirring halfway through.

7. Garnish with additional sesame seeds, if desired.

https://food52.com/recipes/69829-crispy-sesame-baked-tofu-shiitake-mushrooms

Hot and Sour Soup (authentic)

Servings: 2-3

2 dried shiitake mushrooms

2-3 pieces dried black fungus

3.5 oz pork, thinly sliced

2 tsp tamari

2 tsp cornstarch

5 oz silken tofu, thinly sliced

2 eggs, beaten

1/3 cup shredded carrot

1/2 tbsp minced ginger

4 cups chicken stock

2 tbsp cornstarch

2 tbsp water

2 tbsp tamari

1 tsp sugar

1 tsp salt, or to taste

1 tsp white peppercorn

3 tbsp Chinese black vinegar (or rice vinegar)

1 tsp sesame oil

garnish: cilantro and green onion

1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely rehydrated. Slice them thinly.

2. Marinate pork with tamari and cornstarch. Let sit about 15 minutes.

3. In a small sauce bowl, combine 2 tbsp cornstarch and 2 tbsp water together. Mix it until no lumps remain, then add tamari, sugar, and salt. Stir until everything is well combined.

4. In another sauce bowl, combine ground white pepper and Chinese black vinegar. Mix it until the pepper is fully distributed.

5. In a wok, add ginger, sliced mushroom and black fungus, shredded carrot, and chicken stock. Stir to combine. Cover and bring to a boil.

6. Add the pork and stir for 10 seconds to keep meat from sticking together.

7. Add the tofu. Using a wooden spoon, gently stir to not break the tofu.

8. Cover and bring back to a boil then add in the sauce while whisking.

9. Then add the beaten egg while whisking. Cook for another 30 seconds so all the ingredients can come together.

10. Add the white pepper and vinegar. The flavor will fade if cooked too long so add it 10 seconds before turning off the heat.

11. Just before serving, top with sesame oil and cilantro and green onion for garnish.

https://soupeduprecipes.com/authentic-hot-and-sour-soup-recipe/

Tofu Cashew Coconut Curry

Yield: 4 servings

1 tbsp coconut oil

3 cloves garlic, minced

1 tbsp ginger, grated

1 jalapeño, diced

1 medium sweet potato, diced into 1-inch cubes

1/2 head of cauliflower, cut into small florets (about 2-3 cups)

1 yellow or orange bell pepper, diced

2 carrots, thinly diced or chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

1/8 tsp cinnamon

1/2 tsp salt

1 can coconut milk

1/2 cup tomato sauce

1/2 cup vegetable broth

1/4 cup roasted cashews, ground

1 package firm or extra firm tofu, cubed

to garnish: cilantro and extra cashews

1. In a large pot, heat coconut oil over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

2. Stir in curry powder, turmeric, cumin, cinnamon and salt.

3. Add coconut milk, tomato sauce, broth, and ground cashews. Stir until smooth.

4. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender.

5. Serve immediately with cilantro and extra cashews.

https://www.ambitiouskitchen.com/vegetarian-tofu-cashew-coconut-curry/

Tofu "Feta"

Yield: 1 1/2 cups

1 block extra firm tofu

1 tsp salt

1 tbsp oregano

1 tsp basil

1/4 cup lemon juice

1/2 cup apple cider vinegar

1/2 cup water

2 tbsp olive oil

1 tsp salt

1. Cube the tofu, and lay the cubes on paper towels. Place more paper towels on top and put something heavy on top to press out some of the liquid. Let sit for at least 30 minutes.

2. Preheat oven to 350F. Line a baking sheet with parchment paper.

3. Place the tofu cubes in a single layer onto prepared baking sheet. Sprinkle with salt. Bake for about 15 minutes, to dry out the tofu.

4. In the meantime, in a medium bowl, combine all other ingredients. Whisk to combine.

5. Add the tofu and stir, making sure all the tofu is coated and soaking in the liquid. Marinate in the fridge for at least 3 hours, or over night.

https://www.rabbitandwolves.com/vegan-watermelon-mint-and-feta-bites/

Kimchi Fried Rice with Tofu and Broccoli

Yield: 2-3 servings

2 tbsp olive oil, divided

1 8-oz block tofu, cut into 1-inch pieces

1 clove garlic, minced

1/2 tsp smoked paprika

1 tsp maple syrup

sea salt, to taste

1/2 cup kimchi, drained (reserve the juice) and chopped

1 1/2 cups cooked brown rice

2 tsp chili paste (or to taste)

1 tsp tamari

1 tsp toasted sesame oil

2 cups steamed broccoli florets

2 green onions, thinly sliced

1. Heat a large skillet over medium-high heat. Add half the olive oil to the skillet. Add the tofu pieces to the skillet and stir with a spatula. Keep sauteing until golden brown edges start to appear, about 5 minutes. Add the garlic, smoked paprika, maple syrup, and a pinch of salt to the skillet and stir until fragrant, about 10-20 seconds. Remove from pan.

2. Wipe out the skillet if necessary and return it to the heat with the remaining olive oil. Add the chopped kimchi to the skillet and saute until slightly browned, dried out, and fragrant, about 1 minute. Add the rice to the skillet and stir.

3. In a small bowl, whisk together one tablespoon of the reserved kimchi juice with the chili paste, tamari, and sesame oil.

4. Add this mixture to the skillet and stir. Raise the heat to high. Keep stirring until the rice stops sticking together and is slightly browned.

5. Add the steamed broccoli and tofu to the skillet and stir. Garnish with green onion before serving.

http://thefirstmess.com/2018/12/12/kimchi-fried-rice-smoky-tempeh-broccoli-vegan-recipe/

Chicken Satay Skewers

Yield: 4 servings

800g chicken thigh, cut into strips (or tofu)

3 shallots, coarsely chopped

2 stalks lemongrass, coarsely chopped

4 cloves garlic

3 slices ginger

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp turmeric powder

2 tbsp brown sugar

1 tsp salt

1 tbsp oil

Garnish:

1/4 cucumber, coarsely chopped

1/2 red onion, cut into wedges

1. Blend shallots, lemongrass, garlic, and ginger in a small food processor until it becomes a smooth paste. Mix the paste with chicken and add coriander, cumin, turmeric, brown sugar, salt, and oil and combine well. Cover and marinate in the fridge for 2 hours or overnight.

2. Soak skewers in water while chicken is marinating chicken.

3. Thread the chicken onto the skewers and brush with oil.

4. Grill for couple of minutes on each side.

5. Serve with cucumber and red onion and peanut sauce.

Hot and Sour Soup

Yield: 3-4 servings

2 tbsp coconut oil

1/2 pound ground pork

1 tbsp garlic, minced

1 tbsp ginger, minced

4 cups chicken stock

1 cup shiitake mushrooms (or crimini or button mushrooms), washed and quartered

1/3 cup bamboo shoots, drained

1/2 pound soft tofu, cut into 1/2-inch dice

1/3 cup rice vinegar

3 tbsp tamari

1 tbsp sesame oil

1 tbsp sriracha

2 large eggs, beaten

salt and pepper

1/2 cup green onion, chopped

1. In a large pot, heat the coconut oil over medium-high heat. Add the pork, garlic, and ginger and cook, stirring occasionally, until the pork is golden brown, about 3 minutes.

2. Add the stock, mushrooms, bamboo shoots, tofu, rice vinegar, tamari, sesame oil, sriracha. Bring the soup to a simmer for 10 minutes.

3. While stirring constantly, drizzle in the eggs and cook until strands form, about 1 minute. Season to taste with salt and pepper.

4. Garnish with green onion and serve hot.


https://smittenkitchen.com/2016/02/hot-and-sour-soup/

Tofu Fried Rice

Yield: 4 servings

1 1/2 cups extra-firm tofu

1 cup brown rice

1 egg

1/2 onion, diced

2 cloves garlic, minced

1/4 cup green onion, chopped

1/2 cup peas

1/2 cup carrots, finely diced

1 tbsp tamari

Sauce:

3 tbsp tamari

1 tbsp peanut butter

2 tbsp maple syrup

1 clove garlic, minced

1 tsp sriracha

1 tsp sesame oil

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 25 to 30 minutes, or until edges are golden brown and cubes are firm to the touch. Set aside.

4. While tofu is baking, prepare your rice by bringing rice and 2 cups of water to a boil in a large pot. Once boiling, cover, and reduce heat to low and let cook about 30 minutes, or until water is absorbed.

5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a small mixing bowl and whisking to combine.

6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7. Heat a large pan over medium heat. Once hot, scramble the egg. Set aside.

8. To the same pan, add onion and sauté for 3 minutes.

9. Next, add garlic, green onion, peas, and carrots, and sauté for another 3 minutes, stirring occasionally. Season with tamari.

10. Add cooked rice and tofu in the sauce and stir. Cook over medium-high heat for 3 minutes, stirring frequently.

11. Serve immediately with extra sriracha if desired. Peanuts or cashews make a good garnish.

12. Leftovers keep well in the refrigerator for 3 to 4 days.


https://minimalistbaker.com/easy-vegan-fried-rice/

Dill Tofu Dressing

Yield: 1 1/2 cups

1 cup silken firm tofu

3 tbsp dill

3 tbsp maple syrup or honey

1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

2 tbsp white wine vinegar

2 tbsp olive oil

1 tbsp spicy mustard 

water to thin

1. Add all ingredients except water to a blender and blend until well combined. Scrape down sides as needed. If having trouble blending, add water one tablespoon at a time until it has enough liquid to churn properly.
2. Serve with pasta salad.

https://minimalistbaker.com/vegan-macaroni-salad/

Miso Soup

Yield: 2 servings

4 cups water
1 sheet nori, cut into large rectangles
3-4 tbsp white miso paste
1/4 cup firm tofu, cubed

1/2 cup kale or chard, chopped

1/3 cup green onion, chopped

1. Place water in a medium pot and bring to a low simmer.

2. Add nori and simmer for 5-7 minutes.

3. In the meantime, place 3 tablespoons of miso into a small bowl, add a little hot water, and whisk until smooth.

4. Add miso to the soup and stir.

5. Add remaining ingredients and cook for another 5 minutes.

6. Taste and add more miso or a pinch of sea salt if desired. Serve warm.

https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Almond Butter Tofu Stir Fry

Yield: 2 servings

1 package extra firm tofu

1 tbsp sesame oil 

1/4 cup tamari 

3 tbsp maple syrup

2 tbsp almond butter (or peanut butter)

2 tbsp lime juice
1/2 tsp red pepper flake
1 tbsp olive oil

1 lb green beans, trimmed

1 red pepper, diced

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture.

3. Once oven is ready, unwrap tofu and cut into small cubes. Arrange on the prepared baking sheet in an even layer and bake for 25 to 30 minutes, or until puffy, dried out, and slightly crispy on the edges.
4. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and red pepper flakes. Whisk to combine. 

5. Add baked tofu to the marinade and let sit for 5 to 10 minutes, stirring occasionally. 

6. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.

7. To the skillet, add olive oil, green beans, and red pepper and 2 tbsp of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Remove lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1 to 2 minutes, stirring frequently. Remove from heat.

8. Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or sriracha.

9. Best when fresh. Store leftovers in the refrigerator up to 3 days. 

https://minimalistbaker.com/almond-butter-tofu-stir-fry/

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:

1 package firm or extra-firm tofu, crumbled

1 tbsp olive oil

3 cloves garlic, minced

1 tbsp hummus

1/2 tsp chili powder

1/2 tsp cumin

1 tsp nutritional yeast

1/4 tsp sea salt

pinch cayenne pepper
1-3 tbsp water

1/4 cup parsley, finely chopped

Vegetables:

5 baby potatoes, chopped into bite-size pieces

1 red bell pepper, diced

1 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder
salt and pepper

2 cups kale, chopped

Rest:

corn tortillas

1 ripe avocado, chopped or mashed

cilantro, chopped

red or green salsa
hot sauce

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.

3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.

6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.

8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.

https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

Pad Thai

Yield: 1-2 servings

4 oz rice noodles

2 tbsp coconut oil

4 medium-sized shrimp, shelled and de-veined

2 oz firm tofu, cut into slices

1 large egg

1/2 onion, diced

1 clove garlic, finely minced

1/2 cup bean sprouts

2 green onions, thinly sliced

2 tbsp crushed peanuts

lime wedges

Sauce:

1 tbsp tamarind paste

2 tbsp fish sauce

2 tbsp maple syrup

1 tbsp tamari

1/2 teaspoon chili powder

1 tbsp rice vinegar


1. In a large bowl, soak the noodles in cold water for 15 minutes or until softened.
2. In a small bowl, combine all the sauce ingredients. Set aside.

3. In a large skillet, heat the oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook about 2 minutes on each side, until pink and cooked through. Remove from heat.

4. In the same skillet, sear the tofu on each side. Remove from heat.
5. Scramble the egg and cook in the same skillet. Remove from heat.
6. Saute the onion and garlic in the same skillet.
7. Once onions have softened, add the noodles. Stir continuously until noodles are cooked through.
8. Add the shrimp, tofu, scrambled egg, bean sprouts, and sauce. Cook for 1 to 2 minutes.
9. Garnish with green onion, peanut, and lime wedges. Serve immediately.


http://rasamalaysia.com/pad-thai/2/

Tofu Scramble with Kale and Sweet Potato Hash

Yield: 4 servings

1 large block extra firm tofu 

3 sweet potato, sliced into rounds
1 red onion, sliced into wedges lengthwise

4 tbsp olive oil, separated

1 tsp maple syrup
1/2 tsp dried basil

salt and pepper

1/8 tsp ground turmeric
2 tbsp fresh parsley, chopped

1 large bundle kale, chopped

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top (such as a cast iron skillet) to press out excess moisture.

3. Toss sweet potatoes and red onion with 2 tablespoons of oil, maple syrup, basil, and a pinch each salt and pepper. Toss to coat. Bake about 25 to 35 minutes, stirring at least once, until sweet potatoes are fork tender and onions are brown and caramelized. Remove from oven and set aside.

4. While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces. 

5. When potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1 tablespoon of oil and tofu. Sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Season with turmeric, fresh parsley, and a healthy pinch each salt and pepper. Remove from skillet and set aside.

6. Add remaining 1 tablespoon of oil to the skillet and add kale. Season with a healthy pinch each salt and pepper and toss to coat. Sauté, stirring frequently, to wilt the kale, about 3 to 4 minutes.

7. To serve, divide the kale between 4 serving plates, top with roasted sweet potatoes and onion, then tofu. For extra flavour, season with hot sauce and serve with a generous spoonful of hummus (optional).

8. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days. 

http://minimalistbaker.com/roasted-sweet-potato-kale-breakfast-hash/

Crispy Tofu

Yield: 2-3 servings

1 lb extra firm tofu

1/4 tsp salt

optional: 1 tsp desired seasoning (eg curry powder, chili powder, tamari, tandoori spice, etc.)

1 tbsp coconut oil

1. Preheat oven to 375F.
2. Wrap the tofu in an absorbent towel and set something heavy on top to press out extra moisture. Let press for at least 5 minutes.

3. Unwrap tofu and cut into small cubes, approximately 1x1x1 cm.
4. Place cubes in a medium mixing bowl. Season with salt and desired seasoning, if using.

5. Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.

6. Transfer skillet to oven to bake for about 15 minutes, or until the tofu is firm to the touch and has begun to dry out and crisp up. 

7. Best when fresh, but can be stored in the refrigerator up to 3 days. Reheat in a 375F oven until very hot.


http://minimalistbaker.com/quick-easy-crispy-tofu/

Vegan Ricotta

Yield: 3 cups (enough for a large lasagna)

2 cups macadamia nuts (or almonds, or 16-ounce block extra firm tofu)*

2 tbsp nutritional yeast

1/2 cup fresh basil, finely chopped

2 tsp dried oregano

1 lemon, juiced
1 tbsp olive oil

1 tsp sea salt
1/2 tsp black pepper

1/2 cup water, plus more as needed (reduce if using tofu as it requires less)

1. Add macadamia nuts to a food processor or blender. Pulse until a fine meal is reached, scraping down sides as needed. 

2. Add all remaining ingredients and mix until well combined.

*If using almonds, soak overnight in cold water (or in hot water for 1 hour). Drain thoroughly before using.
*If using tofu, make sure it is firm. Drain and press dry for 10 minutes before using. Might require additional nutritional yeast, basil, and salt.


http://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/

Almond Butter Tofu

Yield: 4 servings

8 ounces extra firm tofu
3 tbsp arrowroot powder
2 tbsp coconut oil

Sauce:

1 tbsp sesame oil

2 tbsp almond, cashew, or peanut butter

1 tbsp tamari 

1 tbsp lime juice

1-2 tbsp maple syrup (or coconut sugar)

1 red chili, sliced finely (or 1/2 tsp red pepper flakes)

1. Wrap the tofu in a clean towel and set something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.

2. In a medium bowl, combine all sauce ingredients and whisk to combine. Set aside.

3. Cut tofu into small cubes. Toss in the arrowroot powder until each piece is well coated.
4. Heat coconut oil in a large skillet over medium heat. Add tofu and saute each side until evenly browned.

5. Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. Remove from heat.


http://minimalistbaker.com/thai-noodle-bowls-almond-butter-tofu/

Tofu Lettuce Wraps

Yield: 4 servings

Sauce:

3 tbsp hoisin sauce

3 tbsp tamari

2 tbsp rice vinegar

1 tsp sesame oil

2 tbsp canola oil

ground meat - eg turkey, beef, chicken (optional)

1 12-14oz package extra firm tofu

2 cloves garlic, minced

1 knob freshly grated ginger

1 cup mushrooms, finely chopped

1 can water chestnuts, drained and finely chopped

1 carrot, grated

1/2 tsp red pepper flakes

4 green onions, finely sliced, divided

8-12 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves

1. In a small bowl, stir together the sauce ingredients. Set aside.

2. Press the tofu between paper towels to squeeze out as much liquid as possible.

3. In a large skillet over medium-high heat, cook the ground meat if using. 

4. Crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes.

5. Add the garlic, ginger, and mushrooms. Continue cooking about 3 minutes more. 

6. Stir in the water chestnuts, carrot, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.

7. Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, about 1 minute.

8. Spoon the tofu mixture into individual lettuce leaves and top with remaining green onions.

http://www.wellplated.com/vegetarian-lettuce-wraps/