Drain tofu thoroughly of all excess liquid. Press it between a clean towel or paper towels to ensure that it is as dry as possible.
Clean mushrooms and chop finely.
Clean lettuce thoroughly and dry it as much as possible.
In a large skillet, bring oil to medium heat. Add garlic and ginger and sauté 2 minutes. Add chili garlic sauce and continue to stir.
Add mushrooms and tofu. Use a spatula to break the tofu up into small chunks.
Add soy sauce, rice wine vinegar, and hoisin. Continue to stir for 8-10 minutes.
Remove from heat and scoop the mixture into the lettuce leaves
Top with green onions, avocado, sesame seeds, sriracha, or whatever else your heart desires!
3 cups mushrooms (any kine)
14 ounces extra firm tofu
butter lettuce or romaine
2 Tablespoons olive oil
2 cloves garlic, minced
1 – 1/2” nub of ginger, peeled and minced
2 Tablespoons chili garlic sauce
2 Tablespoons tamari or soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons hoisin