Tofu Lettuce Wraps
By: My Inspired Table
Published: Tuesday, May 29, 2012 - 11:06am

Ingredients




1 head of iceburg lettuce or 2 small heads Boston lettuce
7 ounces (1/2 a package) firm tofu, drained and chopped
1 can waterchestnuts, chopped
1 cup shitake mushrooms, stems discarded, chopped
1 cup bean sprouts
1/2 cup scallions, chopped
4 tablespoons soy sauce
2 tablespoons dark brown sugar
1 1/4 teaspoons chili garlic sauce
1 teaspoon sesame oil, for sauce, plus 2 tablespoons for saute pan

Preparation

1 Combine soy sauce, brown sugar, garlic sauce and 1 teaspoon of sesame oil to make sauce, set aside. 2 Heat 1 tablespoon of sesame oil in saute pan on medium heat. Add tofu, and saute for 2 minutes. Add mushrooms, bean sprouts and waterchestnuts. Add some of the sauce made earlier, making sure not to make mixture too watery. 3 Continue to cook for about 5 minutes. Add some scallions, saving some for a garnish. Serve in lettuce cups. Season with some of the reserved sauce. Enjoy

About

I love the lettuce wraps at PF Changs, but I can't always go there to get them. This version is just as tasty.