Tofu Banh Mi Lettuce Wraps

I’ve never had a Banh Mi before, but I hear about them on Chopped all the time.  These simple lettuce wraps taste great and make for a perfect light lunch or dinner.

Recipe adapted from Food Network

Ingredients-

15 ounces extra firm tofu

¼ cup plus 3 tablespoons white wine vinegar

1 tablespoon sugar

1 large carrot shaved

1 medium cucumber sliced

½ cup nonfat plain Greek yogurt

½ teaspoon Siracha

1 tablespoon honey

3 cloves garlic

1 cup hoisin sauce

2 tablespoons extra virgin olive oil

1 pound shiitake mushrooms stems removed

Bibb lettuce, romaine lettuce, tortilla wraps, soft hero rolls, etc…

Fresh cilantro

Directions:

1. Drain the water from the tofu.  Then use paper towels to drain excess fluid from the tofu.  Press down and wrap the tofu in paper towels.  I used several paper towels to remove the water.
2. Whisk together ½ cup vinegar, ½ cup water, sugar, and ½ teaspoon salt in a medium bowl until the salt dissolves.  Add the carrots and cucumbers.  Chill until ready to serve.
3. Whisk together the yogurt, siracha, and honey.  Chill until ready to serve.
4. Cut the tofu into ½ inch thick slices.  I made 6 slices. 
5. Mix garlic, hoisin, 2 tablespoons olive oil, 3 tablespoons vinegar in a shallow dish. 
6. Place the tofu slices in the marinade.  Flip over after 20 minutes to coat both sides.
7. I air fried the tofu at 400 degrees for 16 minutes (8 minutes per side).
8. Add the shiitake mushrooms and remaining marinade (with extra olive oil if needed) to a nonstick skillet.  Sauté the mushrooms on medium heat until they are soft. 
9. To serve: Top bibb lettuce (or wrap, roll) with a slice of tofu, mushrooms, carrots and cucumbers, and top with siracha sauce and fresh cilantro.