Peanut Tofu Lettuce Wraps

• 1 head butter lettuce
• 1 pound extra firm tofu
• 3 tablespoons peanut oil
• 6 ounces assorted mushrooms (at least half shiitake), minced
• 2 carrots, peeled, julienned
• 1/2 zucchini, julienned without seeds
• 1/2 small yellow onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 4 tablespoons mirin
• 1 tablespoon sesame oil
• 2 tablespoons chili garlic sauce
• 2 tablespoons peanut butter
• 1 lime
• hoisin sauce
• roasted, salted, peanuts*

1. Cut tofu into 4 pieces, place on clean kitchen towel and weigh down to remove excess liquid. If I think of it I drain the tofu in the morning. Grate the tofu on the round holes of a box grater.
2. Heat 1 T oil in a wok over high heat and cook carrots and onions, tossing often until slightly charred but still crispy. Remove to a bowl.
3. Heat 1 T peanut oil in a hot wok or cast iron pan and cook tofu, tossing often until starting to brown. Add another tablespoon of oil and cook mushrooms until softened. Add ginger and garlic and cook another minute. Add to carrots. Add remaining peanut oil and cook tofu until starting to brown. Add back vegetables. Mix soy, mirin, sesame oil, chili garlic and peanut butter (it won't mix all the way) and stir into wok tossing quickly until just incorporated (you don't want the soy to burn). Remove all to a platter. Squeeze lime juice and drizzle hoisin on top. Sprinkle with peanuts and serve with lettuce leaves for wrapping. Sliced, fried jalapenos are also a great addition.
4. * I just happened to have made a big vat of spiced orange boiled peanuts which I used instead. They were great, but any peanut would do.

butter lettuce, peanut oil, mushrooms, carrots, zucchini, yellow onion, garlic, ginger, soy sauce, mirin, sesame oil, garlic sauce, peanut butter, lime, hoisin sauce, peanuts

Taken from food52.com/recipes/57482-peanut-tofu-lettuce-wraps (may not work)