Vegetarian Gluten-Free Lettuce Wraps

Ingredients

• 1 lb Firm tofu
• 8 oz Mushrooms
• 1 can Water chestnuts
• 1 medium Carrot
• 3 stalks Green onions
• 1/4 cup Gluten-free soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tsp Sesame oil
• 1 head Butter lettuce

Instructions

1. 1Place the 1 lb firm tofu on a clean surface and press firmly with your hands or a clean kitchen towel to remove as much excess water as possible. Once pressed, crumble or dice the tofu into small, bite-sized pieces.
2. 2Finely dice the 8 oz mushrooms. Finely dice the 1 can of water chestnuts. Shred the 1 medium carrot into thin strips.
3. 3Heat the 1 tsp sesame oil in a wok or a 12-inch skillet over medium-high heat (400°F / 200°C).
4. 4Add the crumbled or diced tofu to the hot wok or skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned on most sides.
5. 5Add the diced mushrooms, diced water chestnuts, and shredded carrot to the wok or skillet with the tofu. Stir-fry for another 5-7 minutes, or until the vegetables are tender-crisp.
6. 6Pour in the 1/4 cup gluten-free soy sauce and 1 tbsp rice vinegar. Add the 1 tsp ginger and 2 cloves minced garlic. Stir everything together and cook for 1 minute more, until fragrant.
7. 7Chop the 3 stalks of green onions. Stir most of the chopped green onions into the tofu and vegetable mixture, reserving a small amount for garnish.
8. 8Arrange the leaves from the 1 head of butter lettuce on a serving platter. Spoon the tofu and vegetable filling into the lettuce cups and sprinkle with the reserved green onions.

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