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:
- Calories: 157
- Fat: 8 g
- Saturated Fat: 1 g
- Calories from Fat: 43.0%
- Cholesterol: 0 mg
- Protein: 15.7 g
- Carbohydrates: 10.5 g
- Sugar: 2.7 g
- Fiber: 1.9 g
- Sodium: 277 mg
- Calcium: 231 mg
- Iron: 3 mg
- Vitamin C: 10.1 mg
- Beta-Carotene: 1305 mcg
- Vitamin E: 0.5 mg