A refreshing yet satisfying vegetarian dinner thats brimming with flavor.
Romaine lettuce or even radicchio can stand in for the butter lettuce.
And cremini or button mushrooms are smart swaps if it’s possible for you to’t find shiitake.
Photo:Fred Hardy
This recipe was developed by Melissa Gray.
Drizzle on 1 teaspoon vinegar and fluff with a fork.
Cover until ready to serve.
Meanwhile, carefully grate tofu on large holes of a box grater.
Transfer to a towel-lined plate and gently press with another towel.
Thinly slice scallions, separating dark green parts from white and light green parts.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high.
Add tofu; cook, stirring often, until turning crispy and golden brown, about 6 minutes.
Add mushrooms; cook, stirring often, until softened, 3 to 4 minutes.
Stir in remaining 2 teaspoons vinegar.
Serve tofu mixture and rice in lettuce leaves.
Top with dark green scallion slices.
2,000 calories a day is used for general nutrition advice.
