A plant-based mixture of tofu and shiitakes gets an extra savory boost from hoisin sauce in this fresh weeknight dinner. Load the umami-rich mixture into lettuce cups with rice, top with peanuts, and you've got a vegan meal you'll want to make on repeat. 

Martha Stewart Living, April 2022


Credit: Nico Schinco

Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Stir together hoisin, 1 tablespoon water, and 2 tablespoons each sambal oelek and vinegar. In a separate bowl, mix remaining 1 tablespoon sambal oelek and 3 tablespoons vinegar.

  • Crumble tofu and toss with cornstarch to evenly coat. Heat 2 tablespoons oil in a large nonstick skillet over high until shimmering. Add tofu; season with salt and pepper and cook, stirring occasionally, until edges crisp, 6 to 8 minutes. Transfer to a plate.

  • Add remaining 2 tablespoons oil and shiitakes; season. Cook, stirring often and breaking up any browned bits, until golden, 5 to 6 minutes. Return tofu to skillet along with hoisin mixture; cook until thickened slightly, 1 to 2 minutes. Stir in bell pepper; remove from heat. Serve in lettuce cups with steamed rice, peanuts, and vinegar sauce.

Cook's Notes

For ease of eating, choose a variety of lettuce with big, pliable leaves, like Boston or sweet, tender Bibb. For crunch, try green-leaf or iceberg.