Lettuce Wraps Recipe

Makes 6 lettuce wraps
This quick dish can be served as a snack, or a meal when adding brown rice into the filling.

3 1/2 ounces dried, flavored tofu
3 tablespoons garlic, minced
2 tablespoons fresh ginger, chopped
2 1/2 cups shiitake mushrooms, chopped
1 pound bean sprouts
1 large carrot cut into fine strips
1 head lettuce
1/2 lemon keep juice
1 teaspoon low sodium soy sauce
1/4 teaspoon red pepper flakes
Salt and pepper to taste

In a wok, stir-fry garlic, ginger, and carrot with some water for a few minutes until soft.

Add the shiitakes and 4 or 5 shakes of soy sauce. If you’d like, add some salt and pepper and red pepper flakes. Stir-fry for 5 minutes, add the dried tofu and cook for 5 more minutes. Spoon the mixture onto the lettuce leaves, sprinkle with a few drops of lemon juice, and roll them up! (You may add some brown rice into the filling.)

Per serving: