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Prep Time: 15 minutes, Cook Time: 10 minutes, Serves: 4 1/2 cup water 1/4 cup sugar 2 Tbsp soy sauce or tamari 2 Tbsp rice vinegar 2 Tbsp Organic Ketchup 1 Tbsp lime juice 1 Tbsp Chinese hot mustard 1-3 tsp. Asian-style garlic chili paste 1 head organic iceberg or romaine lettuce leaves 1 Tbsp sesame oil 2 Tbsp ginger, minced 3 cloves garlic, minced 1 bunch green onions, diced 1/2 organic red pepper, seeded and diced 1 (8 oz) can water chestnuts, drained, rinsed and diced 1 cup mushrooms, chopped 1 (16 oz) package Extra Firm Organic Tofu, crumbled 3 Tbsp soy sauce 4 Tbsp oyster sauce 3 Tbsp dry sherry or brandy 3 tsp sugar 1 tsp cornstarch mixed with 2 Tbsp water To make the sauce, mix together the first 8 ingredients; set aside. Wash lettuce, dry, and separate the leaves; set aside. Heat sesame oil in a large sauté pan over medium-high . Add garlic, ginger, and green onions. Cook until soft; about 2 minutes. Add red peppers, water chestnuts, mushrooms. Cook for 3 minutes. Stir in tofu, soy, oyster, sherry and sugar. Stir in cornstarch mixture and cook for 1 minute, until thickened. Lay out a lettuce leaf and spoon a heaping spoonful of the tofu into the middle. Drizzle with sauce, fold and eat “taco style”. |
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