Although the recipe suggested serving with some spiced squash and fried rice, I was thinking more along the lines of the make-your-own wraps I'd had in the past.
Since we didn't have tofu on hand, I subbed tempeh which we boiled for 10 minutes before browning up. I've found boiling first makes the tempeh less bitter.
Then it was just a matter of chopping veggies and sauteing up mushrooms to make all the fixings. From the picture you can see we had carrots, cucumber, scallions, baby bellas, beans sprouts, and red cabbage.
While the suggested iceberg lettuce is crunchier, I usually prefer boston lettuce for wraps.
Overall, this recipe did not disappoint. I do think tofu would have absorbed the flavorings a bit better, but we enjoyed the tempeh. This is a fun change of pace and you get to eat with your hands!
