mat osv.

INGREDIENTS (Serves 4)
12 oz. extra-firm tofu, drained and pressed
3 tablespoons sesame oil
2 garlic cloves, minced
1 inch ginger, peeled and minced
2 limes, juiced
1/4 cup tamari
1/2 cup red cabbage, shredded
1/2 cup green cabbage, shredded
1/2 cup carrots, shredded or matchstick
4 oz. shiitake mushrooms, chopped
1/2 cup shelled edamame
1/4 teaspoon cayenne
1 teaspoon brown rice vinegar
1 tablespoon black sesame Seeds
1 tablespoon grapeseed oil vegenaise
2 large bibb lettuce heads, remove stem, wash & pat dry

# Drain and press tofu: Place drained tofu on a cutting board wrapped in many paper towels. Use a heavy, steady object, such as a cast-iron skillet, to press the remaining water out of the tofu. Set aside.

# Once tofu has drained, cut into cubes. In a large 10-inch skillet, add 2-3 tablespoons sesame oil with minced garlic and ginger. Sauté over medium heat for for 2 minutes.

# Then add tofu cubes, tamari, cayenne, brown rice vinegar and lime juice. Mix to combine well and cook for 10 minutes or until tofu is browned and tender. Add in cabbage, carrots, shiitake mushrooms and shelled edamame.

# As soon as mushrooms are cooked, remove mixture from heat. Let cool for 5 minutes. Stir in grapeseed oil vegenaise and add mixture to lettuce cups. Top with black sesame seeds, sea salt and fresh ground pepper to taste.

GROCERY LIST
Extra-firm Tofu, 12 oz.
Sesame Oil
Garlic
Onion, 1 small
Ginger, 1-2 inches
Lime, 2
Tamari
Sesame Seeds
Cayenne
Brown Rice Vinegar
Red Cabbage, 1/2 cup
Green Cabbage, 1/2 cup
Carrots, 2-3 medium/large
Shiitake Mushrooms, 4 oz.
Edamame, 1/2 cup
Grapeseed Oil Veganaise
Bibb Lettuce, 2