Tofu, Mushroom Lettuce Wraps

I'm not going to lie, I have never been a huge fan of tofu. It kind of has a weird texture and doesn't really taste like much. But, I'm sticking with my New Years Resolution to eat healthier in 2014 so I gave it a go. And I'm glad I did! Mixing the tofu with the taste of a chicken lettuce wrap is a perfect leeway into this protein-rich food.

Tofu, Mushroom Lettuce Wraps
Prep Time: 10 Minutes / Cook Time: 20 Minutes / Serving Size: 4-6

Ingredients:

• 3/4 Cup Stir Fry Sauce (I use Trader Joe's)
• 1/2 Tbsp Fresh Ginger
• 3 Garlic Cloves
• 1 Package Organic Firm Tofu
• 4 Oz. Whole Water Chestnuts
• 10 Mushrooms (Shitake or Crimini)
• 1 Tbsp Olive Oil
• 1/2 Cup Peanuts, Chopped
• 2 Stalks of Green Onion
• Iceberg Lettuce
• Cilantro for Garnish

Directions:

Measure out the stir fry sauce.

Peel the ginger and garlic and mince.

Open the water chestnuts and give them a rough chop.

Unwrap the tofu and give it a small dice.

Chop the mushrooms into a similar size to the tofu.

Heat a nonstick pan with the olive oil over medium-high heat. Add the mushrooms, ginger and garlic. Cook for 3-5 minutes until the mushrooms are tender. Add the tofu and cook until slightly browned, about 5-7 minutes.

Once tofu is cooked, pour in the stir fry sauce and bring heat down to medium. Let the sauce get absorbed into the tofu and mushrooms, about 4 minutes. Once done, add slivered green onions and peanuts.

Pour in a serving bowl and serve with lettuce. Garnish with green onions and cilantro if desired.