Lettuce wraps are one of my favorite summertime meals. I leave out the carbs and fill my lettuce cups with anything I am in the mood for. One of my favorites is this mushroom and tofu combo. You can sub in chicken if you prefer for the tofu or just use mushrooms, everyone will love these, even the kids and they are low fat and low carb. Enjoy as a full meal or a fun appetizer.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 12 - 16 oz. firm tofu, drained and diced
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons mushroom sauce or more soy
- 1/2 teaspoon white pepper
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic chili sauce, optional
- 1 tablesppon sesame oil
- 3 green onions, chopped
- 12 oz. assorted mushrooms, cleaned and chopped
- 8 to 10, iceberg lettuce leaves, trimmed and cut into 12 to 16 “cups”
In a small bowl, toss the tofu with soy sauce.
For a seasoning sauce, stir together mushroom sauce with the white pepper and rice vinegar and chili sauce if desired.
Heat a wok or large skillet over medium heat, add the sesame oil and then fry the tofu. Shake and turn to richly brown the tofu as best you can. This takes 3 or 4 minutes. Push the tofu to the side, increase the heat to high, then add the mushrooms. Cook, stirring for about 5 minutes until browned. Add green onions and stir to combine mushrooms and tofu well. Pour in the seasoning sauce and keep working the wok, till most of the liquid has disappeared, about 45 seconds.
Remove from the heat, taste and make any flavor adjustment with a bit of salt or extra white pepper. Transfer to a bowl or plate. To serve, put some of the stir-fried mixture in a lettuce cup, bundle it up and add sauce if desired.
I served mine with this Peanut Sauce and a Soy, vinegar chili pepper sauce.