Mushroom-Tofu Lettuce Wraps
Recipe type: Main Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
You won't miss the meat in this healthier (but just as flavorful) take on chicken lettuce wraps.
  • 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)
  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.
Recipe by Lemons + Anchovies at