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Mushroom-Tofu Lettuce Wraps

You won't miss the meat in this healthier (but just as flavorful) take on chicken lettuce wraps.
Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Lemons & Anchovies

Ingredients

  • 2/3 - 3/4 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
  • 2 1/2 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.