Ingredients 

• 1 pound of mushrooms, any kind works
• 3 Serranos, more or less depending on how spicy you like it 
• 2 Fresno chilies, more or less depending on how spicy you like it 
• 4 jalapeños, more or less depending on how spicy you like it 
• 3 garlic cloves, smashed and skin removed 
• 1 block of firm tofu 
• Neutral oil, such as vegetable or avocado oil 
• Rice vinegar 
• Honey 
• Toasted sesame oil 
• Soy sauce or tamari
• Ponzu sauce 
• Salt 
• Cilantro 

To serve  

• Lettuce cups, I used red leaf lettuce
• Avocado
• Peanuts
• Spicy Mayo 

Directions  

1. Clean and dry your lettuce and set aside. 
2. Add the mushrooms, garlic, and peppers to the bowl of a food processor and process until everything is finely chopped. 
3. Add it all to a dry skillet over medium heat. Stir and let the water from the mushroom cook-off. This can take awhile, but it’s worth it for a crisper end result. Crumble the tofu and it in, along with a couple of tablespoons of vegetable or avocado oil. Add a pinch or two of salt. Cook until it starts to brown and gets crispy to your liking. 
4. Now add a tablespoon of tamari or soy sauce, honey, and sesame oil. Turn off the heat and add in half a tablespoon of ponzu sauce and half a tablespoon of rice vinegar. Stir in the cilantro. Now taste and adjust seasonings. I usually add more tamari and ponzu sauce and if you like it sweeter, add more honey. 
5. Add the tofu mushroom mixture to the lettuce cups along with peanuts, avocado, and any other toppings you like. Garnish with more cilantro, spicy Mayo, and green onions! 

Spicy mayo

Mix vegan Mayo (or your favorite mayo) and sriracha together. I also like to add a tiny bit of lime juice. Make it as spicy as you like with more or less sriracha!