When I’m at home, I rarely have time for restaurant style dishes. They just take too much time, and I don’t have the help of a dish washer. I like flavorful dishes without all the fuss but sometimes you can have an easy, elegant dish. These mushroom tofu lettuce cups are both easy to make and delicious.
Ingredients with Integrity
These mushroom tofu lettuce cups were inspired by my memories of eating at True Foods. When I visit family in Arizona, somehow we always eat at True Foods because it’s easy for everyone to find something they like on the menu. Well, I found their recipe for mushroom lettuce cups online but decided to adapt it a bit to fit my pantry. This recipe is even healthier and, dare I say, tastier.
When you make these at home, you can rest assured knowing that you aren’t eating teriyaki sauce which often contains msg, high fructose corn syrup, and artificial ingredients. These tofu lettuce cups have a restaurant quality but are really easy to make at home. The best part about making a restaurant style dish at home is the control you have over the quality of the ingredients and the ability to modify things to your personal taste.
When I work with shiitake mushrooms, I like to remove the stems with kitchen sheers. They’re very practical. Even though the stems are too tough to eat, don’t toss them out. They can be used to make a nice mushroom broth for miso soup.
Marcus and I have been working diligently to reduce food costs and prepare meals for the week. When I make these wraps, I just store the left overs in a sealed container separately from the lettuce, of course. Then, when I’m ready for a healthy meal, I just warm some of the mushroom mixture and break off a few fresh leaves of lettuce. With so little effort, I have a restaurant style meal in the middle of my work week.
If I know I’ve got something quick and delicious then it’s so much easier to eat a lettuce wrap when I’m hungry instead.
This recipe is vegan and gluten-free. It can be stored for up to one week in the refrigerator and reheated as needed. The garnish involves pickling the carrots and scallions so if you’re not eating these right away, then don’t add the vinegar until serving; otherwise your scallions will get soggy. These lettuce cups would make for a healthy family meal or appetizers for a party.
Mushroom and Tofu Lettuce Cups
Yield: 2 cups or 10 lettuce cups
Combine the garnish ingredients in a small bowl and set aside.
¼ cup organic canola oil
14 ounces extra firm tofu, medium dice
8 ounces shiitake mushrooms, stems removed, medium dice
1 ounce ginger, julienne
1 tablespoon lemongrass, soft white part, thinly sliced (optional)
¼ cup tamari or shoyu
1 tablespoon mirin
¼ cup brown rice syrup or 1-2 tablespoons maple syrup
½ teaspoon red pepper flakes
1 scallion, sliced on the diagonal
½ cup jicama, medium dice
¼ cup water chestnuts, drained, roughly chopped
½ cup cashews, roasted and salted, then roughly chopped
2 heads butter lettuce, 2 leaves per wrap
- Heat oil in wok and add tofu, mushrooms, ginger, and lemongrass and sauté until caramelized, about 8 minutes.
- Add tamari, mirin, and brown rice syrup tossing to deglaze. Then add red pepper flakes, scallions, jicama, and water chestnuts, cook for 30 seconds. Then remove from heat and toss in cashews.
- Using 2 leaves per wrap, portion into lettuce cups and garnish with pickled sesame, carrot, and scallion.