Lettuce Wraps


I tried  tofu in this recipe and it was so good too.   



·      1 pound ground chicken or diced boneless, skinless chicken meat or tofu, tiny cubed

·      oil

·      3 cups finely chopped white mushrooms

·      1/2 teaspoon ground ginger

·      1 1/2 tablespoon crushed garlic

·      1/3 cup soy sauce

·      1/3 cup hoisin sauce

·      1/3 cup rice vinegar

·      1 romaine heart or 1 head iceberg lettuce, leaves separated

·      1 cup shredded carrots

·      1/2 cup chopped peanuts (optional)




·      Heat oil in a large skillet over medium heat.

·      Add chicken or tofu, stir and cook until golden brown.

·      Add mushrooms, ginger and garlic.  Continue to stir and cook for about 4 – 5 minutes, or until the mushroom liquid has evaporated.

·      Add soy sauce, hoisin sauce and vinegar.  Reduce the heat and simmer for about 4 – 5 minutes to blend flavors.

·      Turn off the heat and add shredded carrots and peanuts and stir to combine.

·      Arrange lettuce leaves on a platter.  Spoon the filling into the lettuce leaves and serve.

Tofu Burger



·      1 pound extra firm tofu

·      1/4 cup whole wheat flour

·      1/4 cup corn meal

·      1/2 cup parsley tops, washed, dried and finely chopped

·      1 teaspoon each paprika, coriander, cumin

·      1/2 teaspoon dried thyme

·      1/4 teaspoon garlic powder

·      1/2 teaspoon salt




·      Cut tofu into 1 inch chunks and add to food processor or you can mash by hand with a fork.

·      Put all the ingredients in the food processor on low until it all clumps up or mix well by hand

·      Form into eight 3 to 4 inch patties.

·      Fry in small amount of oil or cooking spray, on medium heat for about 5 to 7 minutes on each side or until golden brown.

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