Ingredients
1/3 cup hoisin sauce
3 tablespoons sambal oelek or chili-garlic sauce, divided
5 tablespoons unseasoned rice or white vinegar, divided
1 pound extra-firm tofu, drained and pressed to remove excess moisture
2 tablespoons cornstarch
1/4 cup vegetable oil, divided
Kosher salt and freshly ground pepper
2 cups chopped shiitake caps (from two 3.5-ounce packages)
1 cup chopped bell pepper
Lettuce leaves, steamed sushi rice, and peanuts, for serving
Preparation
Stir together hoisin, 1 tablespoon water, and 2 tablespoons each sambal oelek and vinegar. In a separate bowl, mix remaining 1 tablespoon sambal oelek and 3 tablespoons vinegar.
Crumble tofu and toss with cornstarch to evenly coat. Heat 2 tablespoons oil in a large nonstick skillet over high until shimmering. Add tofu; season with salt and pepper and cook, stirring occasionally, until edges crisp, 6 to 8 minutes. Transfer to a plate.
Add remaining 2 tablespoons oil and shiitakes; season. Cook, stirring often and breaking up any browned bits, until golden, 5 to 6 minutes. Return tofu to skillet along with hoisin mixture; cook until thickened slightly, 1 to 2 minutes. Stir in bell pepper; remove from heat. Serve in lettuce cups with steamed rice, peanuts, and vinegar sauce.
