Savory Tofu Lettuce Wraps

Author: Heather Leno
Yield – 30 (2 tablespoon) Servings – Feeds 4-6 Prep Time – 20 minutes Cooking Time – 20 minutes (divided)
Ingredients:

2 heads butter lettuce

1 brick extra firm tofu

2 cups (2.5 oz.) mushrooms diced ¼”

1/2 cup onion, diced ¼”

1 1/2 cup minced bok choy or spinach

2 tsp minced garlic

2 tbsp minced ginger

1 (8 oz. can) sliced water chestnuts, diced ¼” or chopped

1/2 cup green onions, ¼” slices — reserve for topping

2 tbsp Chicken-style Seasoning — to make your own see Chick-Like Seasoning

2 tablespoons lemon juice

2 tbsp low-sodium soy sauce

1 tbsp tahini

1 tbsp molasses

1 tbsp agave, honey or syrup
Instructions:
  1.  Wash and crisp the butter lettuce prior to dinner prep.
  2.  Drain tofu and cut into ¼” cubes.  In a large very good nonstick skillet lightly dry sauté the tofu cubes while you prep the vegetables and make the sauce.  Stir from time to time to keep them from sticking; cooking until the pieces are a nice golden color and a bit crispy.  Set aside so you can use the skillet for the veggies.
  3.  For the veggies, follow the prep technique beside each ingredient.
  4. In 2-3 teaspoons of water, sauté  on medium to medium low the mushrooms, onions, ginger, and bok choy for 5 minutes, then add the garlic and water chestnuts, cooking for an additional 2 minutes.  Add water as you need it, but just in tiny amounts to keep the veggies from sticking as all the water needs to be evaporated before adding the sauce.
  5. Emulsify the chicken-style seasoning, lemon juice, soy sauce, tahini, and date syrup.
  6. Fold the sauce and tofu into the cooked veggies; transfer to a serving bowl and top with the green onions.
  7. To serve, spoon 2 tablespoons in each lettuce leaf.
Notes:

The amount of sodium in the particular soy sauce used can make a real difference, so taste and adjust.