Tofu and Oyster Mushroom Lettuce Wraps

Instructions

1. Drain the tofu and press it. Once pressed, chop the tofu into small cubes. Place tofu cubes in a medium or large bowl. Add 1 tablespoon of cooking oil, 2 teaspoons sesame oil, 1 tablespoon tamari, and 2 pinches of salt. Toss to combine.
2. Separate the mushroom clusters into individual mushrooms. For large mushrooms, slice them in half. Add the mushrooms to the tofu mix and lightly toss together.
3. In a hot frying pan with sesame oil, stirfry the tofu and mushrooms for 15 mins or until mushrooms become soft.
4. Cook the rice noodles according to the package, and drain when cooked.
5. You can serve the noodles whole, but it’s easier to eat if you cut them up a bit using scissors.
6. Assemble the lettuce wraps by separating lettuce leaves into ‘cups’.
7. Spoon a small amount of the cooked rice noodles on top, followed by the tofu and mushrooms.
8. Garnish with chopped coriander, chives, toasted sesame seeds and drizzle with your favourite Asian sauce - Satay sauce, Vietnamese Dipping Sauce, Swe