Mochi Meals
Found this dish as an alternative to another meal which was a family favourite growing up. Usually it was served inside lettuce cups.
- 1 16-oz (454g) package of extra-firm tofu
- 1 lb. fresh cremini mushroom chopped
- 8 oz fresh shitake mushrooms, stems removed, caps chopped (lazy version: soaked dried shitake or flower mushroom chopped (including the stems, caps))
- 1 cup finely chopped yellow onion
- 1 cup finely chopped bell pepper, any colour is good, but red adds the most colour
- 1/4 cup low-sodium coconut aminos or reduced-sodium tamar (liquid aminos or soy sauce also works).
- Lemon juice to taste
- Freshly ground pepper
- 8-10 Iceberg lettuce leaves or anything that can hold the ingredients
- If using an oven, preheat to 400 degrees Fahrenheit. Line a baking sheet with a nonstick silicone sheet or parchment paper. We used an air fryer. Drain the tofu using clean towels to wrap tofu and placing a heavy object to remove as much liquid as possible. We put a corner of the microwave on top.
- Finely chop tofu into small cubes. Bake for 10 minutes. Turn over tofu and bake for another 10 minutes or until golden brown. When using an Air Fryer, air fry for 10 minutes, shake or toss and cook for another 10 minutes or until golden brown.
- In a large skillet or wok cook the mushrooms over medium-high heat for 3-4 minutes or until lightly browned (we made larger batches so the time varies) stirring often. Set aside mushrooms in a bowl for later.
- Using the same wok or skillet cook onion over medium heat for 5 minutes or until lightly browned making sure to stir often. Combine the bell pepper, cook for another 5 minutes. Add back in the mushrooms. Add the cooked tofu, liquid aminos (or soy sauce), lemon juice and black pepper. Mix the ingredients thoroughly together and cook until heated evenly. Serve cooped into lettuce leaves or over rice.
