Great Software Ideas, llc

Lettuce wraps are great warm weather food and are becoming very popular in Chinese restaurants.  Here’s an easy Vegan version.  Enjoy!

Time to Prepare:       30 Minutes
Number of Servings:   4

Ingredients:

       10      Leafs                 Lettuce, butterhead
       1       Tablespoon(s)    Sauce,Hoisin
       1/4    Teaspoon(s)       Pepper, red or cayenne, Optional
       1       Tablespoon(s)    Sugars, granulated
       2       Tablespoon(s)    Soy sauce made from soy (tamari)
       3       Tablespoon(s)    Vinegar, Brown Rice
       4       Ounce(s)            Waterchestnuts, chinese, canned, solids and
       1       Package             Extra Firm Tofu,   Freeze first for chewier texture.
       8       Ounce(s)            Mushrooms, white, raw
       2       Clove(s)             Garlic, minced
       1       Bunch                Cilantro, leaves removed

Instructions:

Slice tofu into 1/8” cutlets and lay out on sheet tray. Mix marinade ingredients and coat tofu cutlets. Bake tofu in 425 degree F until all the liquid is absorbed and the tofu is golden brown. When tofu is done let cool and dice into small cubes.

Sauté onions and garlic in a small amount of oil until golden add mushrooms and soy sauce and sauté until tender add water chestnuts and just heat through. Add diced tofu and cilantro to mushroom mixture and heat through.

Dipping sauce:

       1/4 c. rice vinegar
       1/4 c. soy sauce
       dash  chili flakes
       1 t. mustard

Combine these ingredients and serve with the lettuce wraps