These Tofu Shiitake Lettuce wraps are one of my favorite vegetarian meals to make - they are so easy to cook and they pack the BEST savory and sweet flavors. Perfect for an appetizer, or a light lunch or dinner!
Servings: 4(3 wraps each)
1packageextra firm tofu (14oz)
10-12romaine heart leaves
2 tspavocado oil
1/2inchginger, thinly sliced
1/4tspred pepper flakes
8ozshiitake mushrooms, chopped
1canwater chestnuts, sliced (8oz can)
shredded carrots, for garnish
For the sauce
1tbsptoasted sesame oil
1tbsppeanut butter (I like to use chunky)
Pat dry the tofu. Crumble the tofu and set it in a bowl lined with paper towels to remove moisture. (If you can, do this about an hour in advanced.)
Heat an oven to 350 degrees. Roast the cashews for 10 minutes, shaking the pan half way. Set aside and let cool.
Wash the romaine hearts and lay out, or pat to dry.
In a small sauce pan, add all the sauce ingredients. Bring to a simmer and stir to combine well. Set aside.
Chop the garlic, thinly slice the ginger, and chop the green onions. Separate the whites from the green. (Greens will be for the garnish)
(if using shrimp) Heat 1/2 tbsp avocado oil in a cast iron. Place the shrimp in the pan, and sear 3 minutes per side. Cut into chunks.
To prepare the filling:
In a large stir fry pan or wok, heat avocado oil.
Add garlic, ginger, whites of the green onion, and red pepper flakes. Stir fry for 1-2 minutes, until fragrant.
Add shiitake mushrooms, tofu, water chestnuts and if using, shrimp.
Add sauce and stir well. Stir fry for another 2-3 minutes. Remove from heat and top with roasted cashews.
Fill the romaine hearts with the filling, and garnish with green onions and shredded carrots.
I recommend this for a light lunch or dinner. It can be a complete dinner, if you aren't a big eater. Or I would recommend serving alongside with rice!