Lettuce Wraps with Hoisin-Mustard Tofu

I've been cooking a ton from Appetite for Reduction recently. So many of the recipes appeal to me so I wouldn't be surprised if I slowly work my way through making every single recipe. Some of the things I've made have been outstanding, like the black bean, zucchini & olive tacos with garlic-lemon yogurt and others have been just okay. Overall though I'm really enjoying this book. These lettuce wraps fall under the outstanding category. E thought the mustard in it was a bit weird, but I loved the strong flavours and must admit that eating tofu in a lettuce wrap was really fun. I love the cold crunch combined with the warm tofu mixture inside.

It's taken me forever but here are some of my favourite photos from our wedding last January. :) Our wedding photos were taken by Randal Kurt. If you haven't seen our 5 minute wedding video and are interested, you can check it out here.

If this sounds good, you might also like:
Orange Sesame Tofu & Coconut-Lime Basmati Rice
Sweet and Spicy Cashew Tofu
Broccoli Cashew Teriyaki Tofu Stir-Fry
Salt and Pepper Tofu

Lettuce Wraps with Hoisin-Mustard Tofu
Adapted from Appetite for Reduction

Tofu
1 block (~14 oz) extra firm tofu, diced in 1/2 inch pieces
2 tsp reduced sodium soy sauce

Sauce
1 tsp sesame oil
1 red bell pepper, seeded and diced small
1 small onion, diced small
3 cloves garlic, minced
1 tbsp minced fresh ginger
1/8 tsp red pepper flakes
3 tbsp seasoned rice vinegar (mirin is recommended but I didn't have it)
2 tbsp hoisin sauce
2 tsp prepared yellow mustard

To Serve
About 12 iceberg lettuce leaves

Prepare the tofu: Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat.
Add the tofu and cook for about 10 minutes, flipping it once in a while, until it is browned on most sides. About midway through, drizzle with the soy sauce and toss to coat.

Preheat a separate large pan over medium heat with the sesame oil. Saute the red pepper, onion, garlic, ginger and red pepper flakes. Cook for about 10 minutes. The veggies should be soft and browned. Add the seasoned rice vinegar (or mirin) and let cook for about 3 minutes. Add the hoisin and mustard, and cook for another minute.

Add the tofu to the sauce and toss to coat. Serve alongside lettuce leaves, to stuff like tacos.