Ingredients

  • 2 tsp coconut oil
  • 1 package tofu – diced in 1 cm cubes
  • 1 cup water chestnuts diced
  • 1 cup mushrooms finely chopped
  • 3 cloves garlic minced
  • 1/4 red onion finely chopped
  • 3 tbsp chopped peanuts
  • romaine lettuce leaves
  • 1 tbsp honey
  • 1/2 cup water
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp lemon juice
  • 1/4 tsp sesame oil
  • 1 tsp mustard
  • 1/2 tsp red chili powder

Directions

  • Make the sauce first by dissolving the honey in water in a small bowl.  Then add 2 tbsp soy sauce, rice vinegar, lemon juice, sesame oil, mustard, 1 clove garlic minced, and red chili powder
  • Mix well and store in fridge
  • Heat coconut oil in a wok
  • Saute tofu until browned, then add water chestnuts, mushrooms, garlic and onions and chopped peanuts
  • Then add 2 tbsp soy sauce and 1 tsp rice vinegar to the wok and saute for a couple of minutes
  • Put about 2 tbsp of mixture from wok into romaine lettuce leave and then top with sauce from the fridge