Delicious flavors from mushrooms, green onions, tofu, and a peanutty sauce go into addicting crunchy lettuce wraps!
Combine all the sauce ingredients in a small blender or jar. Blend or shake the jar until combined.
Cook the ramen noodles, or noodles of choice.
Saute the onion, garlic and ginger together with a few tablespoons water in a large skillet.
Once onions are beginning to look translucent, add the mushrooms. Drain the tofu and break up the block of tofu into the skillet (or cut it into 1/4 inch cubes). Cook several minutes until mushrooms begin to shrink.
Pour HALF the sauce over the tofu mixture. Stir until tofu is well-coated with sauce to give it flavor. Tofu is flavorless on it's own and needs the sauce.
Turn off the heat. Add the grated carrot, chopped bell pepper, chopped water chestnuts, green onion, and cilantro. Add the cooked and drained noodles and the remaining sauce. Stir until all incorporated.
Let the mixture cool slightly while you pull the lettuce leaves off the head into cup-shaped pieces.
To serve, spoon the filling into the pieces of lettuce and top with hot sauce, sesame seeds, crushed peanuts.
Can use slivered almonds or cashews instead of water chestnuts to give a crunch, but the water chestnuts are actually super crunchy and good! And they are almost 0 calorie. They can be found in the Asian aisle of most grocery stores near the soy sauce.
Can use cooked rice instead of rice noodles. Whole wheat spaghetti noodles also work. This adds fiber and makes the meal more filling as a stand-alone entree.