PF Chang's Tofu Lettuce Wraps

For the filling:

• 1 16oz block tofu, crumbled (see notes for methods)
• 1-2 tsps avocado oil, as needed to cook
• 12 oz shiitake mushrooms, stems removed and sliced into strips
• 1/3 cup raw cashews
• 1/2 shallot, chopped fine
• 1 tsp ginger, minced
• 3 garlic cloves, minced
• 4 stalks green onions, chopped, white and green parts separated
• 2 large carrots, finely shredded

For the sauce:

• 1/4 cup hoisin sauce
• 2 tbsps tamari (light)
• 1 tbsp rice vinegar
• 1 1/2 tbsps sriracha
• 1 tsp sesame oil

For the lettuce wraps:

• 12 lettuce wraps
• sesame seeds

1. Depending which method you are using for tofu, crumble the tofu and set aside.
2. Heat a large cast iron skillet over medium heat. Once your skillet is hot, add a splash of avocado oil and the crumbled tofu. Let it brown for about seven to eight minutes. To get it crispy and browned, let it brown on one side before stirring and flipping the crumbles. Remove the tofu and set it aside.
3. Add the mushrooms to the skillet and cook over medium heat for about two minutes, until some of the water has released. Then add the cashews. Cook until toasted, reducing the heat to medium-low for about four to five minutes more.
4. Add the shallot, garlic, ginger and the white parts of the green onions and stir to combine, cook for about two to three more minutes.
5. Meanwhile, in a small bowl, whisk together the hoisin, tamari, rice vinegar, sriracha and sesame oil.
6. Add the carrot and the tofu back into the skillet. Pour the sauce all over everything, toss to combine and cook until thickened, about one to two minutes more.
7. Remove from the heat and divide into lettuce cups. Garnish with the green parts of the green onions and sesame seeds. Enjoy!