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Soothing Tofu Lettuce Wraps
This tasty recipe allows you to go gourmet without spending a lot of time in the kitchen.
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons Wild Oats Organic Ketchup
- 1 tablespoon lime juice
- 1 tablespoon Chinese hot mustard
- 1 to 3 teaspoons Asian-style garlic chili paste
- 1 head organic iceberg or romaine lettuce leaves
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 bunch green onions, diced
- 1/2 organic red pepper, seeded and diced
- One can (8 ounces) water chestnuts, drained, rinsed and diced
- 1 cup mushrooms, chopped
- One package (16 ounces) Wild Oats Extra Firm Organic Tofu, crumbled
- 3 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 3 tablespoons dry sherry or brandy
- 3 teaspoons sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
To make the sauce, mix together the first 8 ingredients; set aside.
Wash lettuce, dry, and separate the leaves; set aside.
Heat sesame oil in a large sauté pan over medium-high. Add garlic, ginger and green onions. Cook until soft; about 2 minutes.
Add red peppers, water chestnuts and mushrooms. Cook for 3 minutes.
Stir in tofu, soy, oyster sauce, sherry and sugar. Stir in cornstarch mixture and cook for 1 minute, until thickened.
Lay out a lettuce leaf and spoon a heaping spoonful of the tofu into the middle. Drizzle with sauce, fold and eat “taco style”.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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