But since they’re filled with tender sweet rice and a savory tofu and mushroom mixture (psst, it tastes like pork!) you could easily assemble these as a bowl to be eaten with a fork or chopsticks: it’s your call. Either way, cook, relax, and enjoy!
What you need:
1 14-ounce extra-firm tofu
1 cup sushi rice (7.8 oz)
2 tablespoons cornstarch (0.58 oz)
2 tablesp1oons rice wine vinegar (1.2 oz)
2 tablespoons low-sodium tamari (1.2 oz)
1 tablespoon light brown sugar (0.54 oz)
2 teaspoons sambal oelek (o.4 oz)
8 ounces button mushrooms
1 head bibb lettuce (5.8 oz)
few sprigs fresh cilantro
neutral flavored oil such as vegetable or safflower
Cut tofu into planks. Lay tofu on a double layer of paper towels. Cover with 2 more layers of paper towels and cover with a heavy baking dish or skillet. Set aside 15 minutes. Trim and chop mushrooms.
Combine rice and 1 ½ cups water, and a pinch of salt in a small saucepan. Bring to a boil, reduce heat to low and cover. Cook until rice is tender and water is absorbed, 15 minutes. Set aside, covered, for 5 minutes. Then fluff with a fork.
Using your hands, crumble tofu into small pieces into a large bowl. Add cornstarch and toss to coat. Whisk vinegar, soy sauce, brown sugar, and sambal together in a small bowl.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add tofu, season with salt and cook, tossing occasionally, until golden and crispy, about 5 minutes. Transfer tofu to a plate.
Add 1 tablespoon oil to skillet along with mushrooms. Season with salt and pepper and cook, stirring often, until tender and browned, about 4 minutes. Return tofu to skillet and add vinegar mixture. Cook, tossing, until liquid is mostly absorbed, about 2 minutes.
Separate bibb lettuce into individual leaves and rinse if necessary. Pick cilantro leaves from stems. Fill lettuce with rice and top with tofu mixture and cilantro. Enjoy!