This quick dish can be served as a snack or turned into a meal by adding brown rice into the filling.
Makes 6 lettuce cups
3 1/2 ounces dried, flavored tofu (see Tip)
3 tablespoons garlic, minced
2 tablespoons fresh ginger, chopped
2 1/2 cups shiitake mushrooms, chopped
1 pound bean sprouts
1 large carrot, cut into fine strips
1 head lettuce
1 teaspoon low-sodium soy sauce
1/4 teaspoon red pepper flakes
Salt and pepper to taste
In a wok, stir-fry garlic, ginger, and carrot with some water for a few minutes until soft. Add the shiitakes and 4 or 5 shakes of soy sauce. If you'd like, add some salt, pepper, and red pepper flakes. Stir-fry for 5 minutes, then add the dried tofu and cook for 5 more minutes. Spoon the mixture onto the lettuce leaves, sprinkle with a few drops of lemon juice, top with bean sprouts, and roll them up! For a more filling meal, add some brown rice.
Tip: Dried tofu can be found in the international aisle or in Asian grocery stores and may be labeled "kouya dofu" or "tofu gan." To achieve a similar consistency with firm block tofu, you can press the tofu with a tofu press or wrap the tofu in a clean towel and set several heavy books on top for 30 minutes.
Per serving (1 lettuce cup): Calories: 157; Fat: 8 g; Saturated Fat: 1 g; Calories from Fat: 43.0%; Cholesterol: 0 mg; Protein: 15.7 g Carbohydrate: 10.5 g; Sugar: 2.7 g; Fiber: 1.9 g; Sodium: 277 mg; Calcium: 231 mg; Iron: 3 mg; Vitamin C: 10.1 mg; Beta-Carotene: 1305 mcg; Vitamin E: 0.5 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.