Cooking Instructions
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Step 1
Tear
Extra Firm Tofu (1 block)
into 3 pieces and press each with paper towels to remove any liquid.
Step 2
Scoop
Creamy Natural Peanut Butter (1/4 cup)
into a microwave-safe bowl and heat to soften, about 30-40 seconds.
Step 3
Add
Canola Oil (1/2 cup)
,
Pure Maple Syrup (2 Tbsp)
,
Low-Sodium Soy Sauce (2 Tbsp)
, and
Sesame Oil (1 Tbsp)
to peanut butter and whisk to combine. Set aside.
Step 4
Rinse
Iceberg Lettuce (1 head)
and set aside to dry.
Step 5
Add
Oil (as needed)
to the wok or pan and turn on medium-high. Crumble tofu by hand into the pan. Add
Mushrooms (1 pckg)
and cook while stirring frequently, until browned. Sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Add
Scallions (3 stalks)
. Stir peanut sauce and pour over tofu mixture. Cook just a minute longer, being careful not to soak up all of the sauce.
Step 7
Spoon tofu mixture into lettuce leaves and top with more scallions and crispy
Rice Noodles (1 cup)
. Pour extra sauce on top for more peanut flavor, enjoy!
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