This recipe comes from Damn Delicious and it’s just that! Intended to be used in lettuce wraps, this dish is also tasty eaten straight from the pan. If you’re not in the mood for tofu, this would also be tasty with chicken! When I made this recipe I used 2 teaspoons of the sambal oelek. This was not too spicy for my mouth, but a little more than my tummy would have liked. Next time I’d probably use 1 to 1 1/2 teaspoons.
Recipe by Chung-Ah of Damn Delicious
3 tablespoons soy sauce
1 tablespoon sesame oil
1-3 teaspoons sambal oelek (chili paste)
2 teaspoons ginger, minced
2 teaspoons sugar (I used about 1 1/2 teaspoons agave nectar)
1 teaspoon rice vinegar
3 cloves garlic, minced
1 teaspoon vegetable oil
1 (12-ounce) package firm tofu (I used a 19oz package—from Costco, the best deal out there: 3 19-ounce packages for less than $4)
1 red bell pepper, diced
2 cups chopped mushrooms
Romaine lettuce, for serving
1. In a small bowl, whisk together soy sauce, sesame oil, sambal oelek, ginger, sugar, rice vinegar and garlic. Set aside.
2. Heat vegetable oil in a skillet over medium heat. Add tofu and sear until golden brown, about 2-3 minutes on each side (Note: recipe suggests cubing the tofu, I chose to crumble it). Transfer to a paper towel-lined plate.
3. Add mushrooms and bell pepper to skillet and cook, stirring frequently until tender, about 3-4 minutes. Add tofu. Stir in soy sauce mixture and cook until sauce had reduced slightly, about 3 minutes.
4. To serve, spoon several tablespoons of the tofu mixture into the center of a lettuce leaf.