Red Curry and Ginger Tofu and Mushroom Lettuce Wraps

I have decided that the only way I can really enjoy tofu is when it is deep fried (surprise) or if it is cut into tiny pieces. If it is soft, or too large then it is gross. Thats what she said. Sorry, I had to! 

So since I don't own a deep fryer and don't ever plan on getting one I have to stick to cutting tofu into tiny pieces then dry frying it. Still just as delicious and so much better for you! Mixed with mushrooms this tofu dish is filling, healthy, and exotic. I had 4 in one sitting that is how much I enjoyed them. Next time I think they would go nicely with some sort of sesame vinaigrette sauce or Sirracha sauce. 

Red Curry and Ginger Tofu and Mushroom Lettuce Wraps

1 cup extra firm tofu, cut into 1 cm cubes

1 cup mushrooms, halved and sliced

1 clove garlic, minced

1/2 inch piece ginger, minced

1 tablespoon of lime juice

1 tablespoon soy sauce

1 teaspoon red curry paste

1/2 cup carrots, cut into matchsticks

2 tablespoons fresh basil

1 tablespoon fresh mint

1 tablespoon vegetable oil

3-4 large green lettuce leaves

In a medium pan add tofu. Dry fry over medium heat for about 5 minutes, tossing occasionally until all pieces are golden brown

Remove from pan and set aside. Add oil to pan and add mushrooms, garlic, ginger, soy sauce and curry paste. Cook until mushroom begin to release their juices, then return tofu along with lime juice to pan and stir to combine. Set aside.

Rinse and dry lettuce leaves. Chiffonade basil and mint. To each lettuce leaf add a few tablespoons of carrots, a large spoonful of tofu/mushroom mixture, and top with fresh herbs.