Mushroom-Tofu Lettuce Wraps

Mushroom-Tofu Lettuce Wraps-4

 

The theme of the week for dinner has been quick and easy.  I wouldn’t be exaggerating when I say that our meals have taken less than 10 minutes to prepare.  It’s been stir-fried greens for the last couple of evenings–boring maybe, but it’s been my answer for getting dinner on the table with as little fuss as possible.  I usually have more time towards the end of the week for more involved meals but until then, I love that my husband is easily pleased with simple stir-fries and rice.

I was fully prepared to serve the same meal for a third night until I dropped by Natalie’s blog this morning (Cooking Quidnunc) and saw her Turkey Lettuce Wraps.  As soon as I saw her post I thought, “That’s it.  That’s tonight’s dinner.”  I made mine vegetarian, using shiitake mushrooms and tofu, both hearty ingredients so I wouldn’t miss the meat.  And having never made lettuce wraps before, I tossed together some Asian pantry items that I already had and crossed my fingers that the concoction would bring everything together.

Mushroom flavored “oyster” sauce, rice wine, rice vinegar and a drizzle of sweet soy sauce actually went together nicely with the mushrooms, tofu and water chestnuts.  The flavors aren’t as bold as you might imagine given the ingredients but they lent just enough flavor to make the dish interesting.  Not too sweet either.  The restaurant versions can be a tad sugary for my taste but this one isn’t.  It’s just right.

*  Check out Natalie’s blog for her turkey lettuce wraps–it’s also a healthier take on the restaurant version and it looks wonderful!

 

Mushroom-Tofu Lettuce Wraps-3

 

5.0 from 7 reviews

Mushroom-Tofu Lettuce Wraps
 
Prep time
Cook time
Total time
 
You won’t miss the meat in this healthier (but just as flavorful) take on chicken lettuce wraps.
Author:
Recipe type: Main Dish
Cuisine: Asian
Serves: 2
Ingredients
  • ⅔ – ¾ pound fresh shiitake mushrooms, stems removed and diced (you can also sub cremini or button mushrooms)
  • 1 block firm tofu, drained and cut in small dice
  • 1 8 ounce can sliced water chestnuts, diced
  • 3 cloves fresh garlic, minced
  • 4 tablespoons oyster sauce (I use mushroom-flavored vegetarian oyster sauce)
  • 2½ tablespoons rice cooking wine
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • lettuce leaves (Romaine or iceberg)
  • 1 tablespoon kecap manis (sweet soy sauce)(optional)
  • Chopped scallions for garnish
  • Recommended condiments: Chinese hot mustard and/or sambal oelek (chili sauce)
Instructions
  1. Prepare the sauce by combining the oyster sauce, vinegar and rice wine in a bowl and set aside.
  2. Heat the olive oil over medium-high heat in a skillet (I used my cast iron skillet). Add the mushrooms and salt and pepper and cook for about 3 minutes or until the mushrooms are slightly brown. Add the garlic and cook for another minute, until the garlic is fragrant. Add the tofu and water chestnuts and cook for 2 minutes, stirring occasionally, until the tofu is heated through.
  3. Stir in the sauce and cook for 1-2 minutes then turn off the heat. Transfer to a serving platter, garnish with chopped scallions and serve with lettuce leaves. Serves 2 as a main course or 4 as a first course.

 

Mushroom-Tofu Lettuce Wraps

 

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Comments

  1. Oh Jean who wouldn’t love this. I love the combo of tofu and mushrooms, looking at it makes me extremely hungry this morning. Well done as always, can’t wait to try it! Have a wonderful Day!

  2. Shiitake mushrooms are my favorite and I love lettuce wraps!

  3. This looks amazing and a lovely departure from a meat dish! I’m in no way a vegetarian, but hearty ingredients like this makes my mouth water.

  4. Before kiddos, my Hubby and I used to make lettuce wraps for lunch. It’s been too long since we had them. I need to try your mushroom tofu version – sounds sooo goood!

  5. I love this idea of a hearty veggie filling in a fresh crisp romaine lettuce wrap- so healthy and delicious;-)
    I like this one for dinner too;-)

  6. This looks so delicious! Loving the lettuce wraps, no carb dinner’s are great!

  7. A great recipe! That dish is so fresh, healthy and must taste wonderful.

    Cheers,

    Rosa

  8. Super yum! Mushrooms and tofu are the two foods I’ll be using if I turn vegetarian. IF. Lol! I love lettuce wraps! They are a staple during Chinese New Year – which is coming up! Your presentation is lovely…you make plain beige food look yummy…not sure how you do it, but hats off to you!

  9. Healthy and delicious-looking – just the way dinner should be. I am all about quick meals during the week too.

  10. Jean – these look fantastic! Love the healthy spin. Just went to PF Changs today for lunch and almost ordered the chicken lettuce wraps and I have to say, yours look 10 times better than theirs! Love the Asian kick – keep it going! :-)

  11. my husband is a big fan of lettuce wraps. but, i never thought of adding mushrooms…that would be a nice flavor booster :)

  12. For some reason, I always forget about lettuce wraps. These look awesome!

  13. Delicious, lettuce wraps are so yummy and healthy and that’s just what I need right now. Beautiful photos :)

  14. I love lettuce wraps, they are so satisfying to me for some reason!

  15. How delicious! I adore anything with mushrooms really, I am going to have to look for that veggie oyster sauce :)

  16. I LOVE the seasoning you used for this lettuce wraps. My son is really into tofu lately (like almost tofu-holic) and I’ll need to make this one for sure!

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