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: Lemons & Anchovies
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
- Prepare the sauce by combining the oyster sauce, vinegar and rice wine in a bowl and set aside.
- 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.
- 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.
Sandra's Easy Cooking says
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!
Laura (Tutti Dolci) says
Shiitake mushrooms are my favorite and I love lettuce wraps!
Anna Vu says
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.
Anna @ Crunchy Creamy Sweet says
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!
Patty says
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;-)
Natalie says
This looks so delicious! Loving the lettuce wraps, no carb dinner’s are great!
Rosa says
A great recipe! That dish is so fresh, healthy and must taste wonderful.
Cheers,
Rosa
Jen Laceda @ Tartine and Apron Strings says
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!
Suzanne Perazzini says
Healthy and delicious-looking – just the way dinner should be. I am all about quick meals during the week too.
Lisa {AuthenticSuburbanGourmet} says
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! 🙂
cakewhiz says
my husband is a big fan of lettuce wraps. but, i never thought of adding mushrooms…that would be a nice flavor booster 🙂
Michelle Collins says
For some reason, I always forget about lettuce wraps. These look awesome!
Suzanne says
Delicious, lettuce wraps are so yummy and healthy and that’s just what I need right now. Beautiful photos 🙂
RavieNomNoms says
I love lettuce wraps, they are so satisfying to me for some reason!
Magic of Spice says
How delicious! I adore anything with mushrooms really, I am going to have to look for that veggie oyster sauce 🙂
Nami | Just One Cookbook says
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!