I taught this to my “Healthy Living” class last month as a way to show off the gorgeous Butter Lettuce they were growing in their Community Garden.
I love the idea of wrapping up all sorts of yummyness in a crunchy green leaf of lettuce (or cabbage) and you can either serve these as finger food at a party, serve as an appetizer or pack up a few for lunch.
Lettuce Wraps with Shiitake Mushrooms
Makes 4 servings
1 8 oz. package ready-to-eat, seasoned tofu (Soy Boy’s Tofu Lin works well)
salt and pepper, red pepper flakes, to taste
soy sauce to taste
3 tablespoons chopped garlic
2 tablespoons chopped ginger
2 1/2 cups shiitake mushrooms, chopped
carrot cut into fine strips
1 head lettuce, use large leaves
Stir fry chopped garlic, ginger and carrot with some water in wok for a few minutes until soft.
Add the shiitakes, soy sauce, salt, pepper and red pepper flakes.
Cook about another 5-10 minutes, then add the dried tofu and finish up the cooking, about 2-5 minutes. Spoon the mixture into the lettuce/cabbage leaves, add a few drops of lemon juice, and roll them up!
Recipe from PCRM