Ingredients
- 2 tsp coconut oil
- 1 package tofu diced in 1 cm cubes
- 1 cup water chestnuts diced
- 1 cup mushrooms finely chopped
- 3 cloves garlic minced
- 1/4 red onion finely chopped
- 3 tbsp chopped peanuts
- romaine lettuce leaves
- 1 tbsp honey
- 1/2 cup water
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lemon juice
- 1/4 tsp sesame oil
- 1 tsp mustard
- 1/2 tsp red chili powder
Directions
- Make the sauce first by dissolving the honey in water in a small bowl. Then add 2 tbsp soy sauce, rice vinegar, lemon juice, sesame oil, mustard, 1 clove garlic minced, and red chili powder
- Mix well and store in fridge
- Heat coconut oil in a wok
- Saute tofu until browned, then add water chestnuts, mushrooms, garlic and onions and chopped peanuts
- Then add 2 tbsp soy sauce and 1 tsp rice vinegar to the wok and saute for a couple of minutes
- Put about 2 tbsp of mixture from wok into romaine lettuce leave and then top with sauce from the fridge
Cook Time and Prep Time: 40 min
Serves: 4