• Tofu & Shiitake Stuffed Iceberg Lettuce Leaves

    Tofu & Shiitake Stuffed Iceberg Lettuce Leaves
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    • 4 whole iceberg lettuce leaves, rinsed and dried
    • 1 Tbsp peanut or vegetable oil
    • Filling
    • 3 ounces (about half a package) tofu, crumbled
    • 2 dried shiitake mushrooms
    • 2 cloves garlic, minced
    • 1 scallion, minced
    • 2 Tbsp low sodium soy sauce
    • 1 Tbsp rice wine vinegar
    • 1 tsp molasses (or substitute brown sugar)
    • 1/2 tsp corn starch
    • Dipping sauce
    • Low Sodium Soy Sauce
    1. Cover the dried shiitake mushrooms with warm water and let stand about 20 minutes. Drain the water (or save it for mushroom stock), squeeze the mushrooms gently. Remove the stems and mince the mushrooms. Combine tofu (it is already pre-cooked) and mushrooms; mix well. In a separate bowl combine soy sauce, vinegar, molasses and corn starch. Whisk thoroughly. Pour wet ingredients over filling and stir to combine. Let sit for 15 minutes.
    2. Heat peanut or vegetable oil in a skillet over medium heat. Add the minced garlic and scallion, stirring until fragrant. Add tofu/mushroom mixture and cook, stirring often, until heated through and garlic is lightly browned but not burned.
    3. Lay out your washed lettuce leaves and spoon the filling evenly into the middle. You can add the soy sauce on top of the filling, or serve it on the side and dip the wraps as you eat. If using shorter, round leaves, you can fold and eat them like hard-shell tacos. Serve immediately.
    Serving size: 1 Calories: 92 Fat: 6g Saturated fat: 1g Carbohydrates: 7g Sugar: 2g Sodium: 295mg Protein: 5g
    Nutritional values are estimations, not exact values
    CALORIES 92 FAT 5.7g (sat .9g, poly 1.1g, mono 3.1g) PROTEIN 5g CARB 6.6g FIBER .5g CHOL 0mg SODIUM 295.5mg SUGAR 1.7g  Nutritional values are estimations, not exact values

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