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Extra Firm Tofu (1 block)
into 3 pieces and press each with paper towels to remove any liquid.
Creamy Natural Peanut Butter (1/4 cup)
into a microwave-safe bowl and heat to soften, about 30-40 seconds.
Canola Oil (1/2 cup)
Pure Maple Syrup (2 Tbsp)
Low-Sodium Soy Sauce (2 Tbsp)
Sesame Oil (1 Tbsp)
to peanut butter and whisk to combine. Set aside.
Iceberg Lettuce (1 head)
and set aside to dry.
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)
Ground Black Pepper (to taste)
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.
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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