Preparation Time: 20 minutes
2 (6 ounce) packages sliced mushrooms
salt and pepper, to taste
3 large cloves garlic, thinly sliced
1 (8 ounce) package smoked
tofu, sliced 1/2" thick
1 (4 ounce) can sliced water chestnuts,
4 green onions, thinly sliced
1 large head of lettuce
handful fresh bean sprouts
1. Spray a large
nonstick pan with cooking spray. Sauté the mushrooms in the pan over
medium-high heat until they start to give off their juices.
Add salt, pepper, and garlic. Continue to sauté until the juices
have mostly evaporated. Add tofu to the mushrooms along with the
water chestnuts and onions.
3. Reduce heat to low and stir gently
until the tofu is warmed. Remove from heat. Carefully separate 8-10
large leaves from the head of lettuce. Rinse the leaves and gently
shake off excess water.
4. Arrange leaves in a pile on a plate
along with the bean sprouts. Serve with the tofu mixture on the
side. To make the wraps, pile the tofu and bean sprouts on a lettuce
leaf and gently roll up like a leafy burrito.
Dip in sesame sauce and eat. Messy but good!
Your question and comments are welcome