1 Tbsp of canola or Vegetable oil
5 ounces of extra firm tofu, diced
2 ounces of white, shitake or bella mushrooms
1 lemongrass stalk thinly sliced and discard the outer covering
2 inches of chopped ginger
4 scallions white part only
1 tsp of sambel oelek
1 cup of Teriyaki Sauce ( I used Soy Vey but you can use any type)
chopped roasted and salted cashews for serving
sliced carrots for serving
Fresh cilantro, mint (basil is optional) torn for serving
Can serve with white jasmine rice
Optional: can use water chestnuts for crunch
- In a large skillet heat oil on medium high heat. Add the lemongrass, ginger and scallions for a few minutes till it becomes fragrant. Then add the tofu and mushrooms till tofu starts to brown about 8 minutes and add the sambal oelek. Lower the heat and add in the Teriyaki Sauce till the sauce thickens and can coat the back of a spoon. Then add the carrots to heat but they should remain crunchy. As an option you can also add in the water chestnuts if you like.
- Put a little of the jasmine rice on each lettuce cup then divide the mixture and add it to each cup. Top with the torn cilantro and mint and roasted cashews. Enjoy!