- Tofu Filling:
- 1 (16-ounce) block firm tofu, drained well
- 2teaspoons cornstarch
- 2teaspoons dry sherry or white wine
- 1large egg white, lightly beaten
- 2tablespoons vegetarian oyster sauce*
- 1teaspoon Asian sesame oil
- 1/2teaspoon sugar
- 1/3 canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine
- 1/2 red bell pepper, cored, seeded and chopped fine
- 1/2cup dried shiitake mushrooms, reconstituted and drained well**
- 1tablespoon low-sodium soy sauce
- 2 garlic cloves, minced
- 2teaspoons minced ginger root
- 1tablespoon peanut or canola oil to stir-fry
- Garnishing and Serving:
- 2tablespoons hoisin sauce
- 6large iceberg lettuce leaves, washed and dried
- 2tablespoons pine nuts, toasted
- 8 cilantro leaves
- To make filling: In a food processor fitted with the metal blade, use on/off pulses to chop tofu into small pieces. Place in a large bowl. In a small bowl, stir together cornstarch and sherry. In another small bowl, combine the egg white, oyster sauce, sesame oil and sugar. Stir to combine.
- To tofu, add cornstarch mixture, egg mixture, water chestnuts, bell peppers, reconstituted shiitake mushrooms, soy sauce, garlic and ginger. Stir to combine.
- Heat oil in a large nonstick skillet or wok over high heat. Add tofu mixture and stir-fry 4 to 5 minutes until heated through and sauce thickens.
- To serve: Spread a little hoisin sauce on a lettuce leaf and spoon some tofu mixture onto leaf. Sprinkle a few pine nuts over filling, add a cilantro leaf and roll lettuce leaf up, forming a package. Repeat with remaining ingredients.
*Vegetarian oyster sauce can be found in Asian grocery stores. It is made with mushrooms, not oysters.
**Dried shiitake mushrooms, either whole or sliced, can be found in Asian grocery stores. You must reconstitute or plump them by soaking in boiling water 15 minutes before using.
Nutritional Info *per serving
- Calories 159
- Fat 10g
- Saturated Fat 2g
- Cholesterol 0mg
- Sodium 327mg
- Carbohydrate 10g
- Fiber 3g
- Sugars 3g
- Protein 10g