My son says this vegan version of Chinese-style lettuce wraps may be his favorite recipe in this cookbook. Shiitakes add great health benefits and flavor, and I use a generous amount of water chestnuts, because I love their crunch. If you prep everything beforehand, this appetizer will be ready in just 15 minutes. Lettuce wraps are fun to eat, too. Simply place a spoonful of the stir-fry in a lettuce leaf, fold it up, and take a bite. This is the only dish I ever make at home that features iceberg lettuce. It’s crisp and succulent—perfect for these wraps. Romaine lettuce also works. —MYRA
Serves 4
2 tbsp peanut oil
6 oz/170 g firm tofu, small dice
5 oz/140 g canned water chestnuts, small dice
1 tbsp soy sauce
4 cups/160 g small-dice shiitake mushrooms
2 tbsp very hot water (about 180°F/82°C)
STIR-FRY SAUCE
2 tbsp toasted sesame oil
1 tbsp plus 2 tsp soy sauce
3 large garlic cloves, crushed
1 tbsp peeled, finely grated fresh ginger
11/2 tsp unseasoned rice vinegar
1 tsp brown sugar
1/8 tsp red pepper flakes
1/2 cup/45 g sliced green onions, white bulb plus 2 in/5 cm of green
1 large head iceberg lettuce
Heat 1 tbsp of the peanut oil in a 12-in/30.5-cm nonstick skillet (preferably cast iron) over medium-high heat. Add the tofu and cook, stirring occasionally, until it is golden, about 5 minutes. Add the water chestnuts and cook for 1 minute. Add the soy sauce and cook, stirring often, for 2 minutes. Transfer the mixture to a bowl and set aside.
Reduce the heat to medium and add the remaining 1 tbsp of the peanut oil to the skillet. Add the mushrooms and hot water and stir. Cover and cook for 5 minutes, stirring occasionally.
Meanwhile, make the stir-fry sauce: Whisk together the sesame oil, soy sauce, garlic, ginger, vinegar, sugar, and red pepper flakes in a small bowl.
Add the tofu–water chestnut mixture, green onions, and stir-fry sauce to the skillet with the mushrooms. Cook, stirring continually, until the sauce is absorbed, 2 to 3 minutes.
Meanwhile, core the lettuce and discard the outer leaves. Separate the remaining leaves; rinse and dry them and lay them on a large plate.
Transfer the stir-fry either to one serving bowl or divide it among four small bowls. Serve it with the lettuce leaves.
1 SERVING: CALORIES: 260 | FAT: 17G | CARBS: 23G | PROTEIN: 9G | SODIUM: 780MG | DIETARY FIBER: 20% | POTASSIUM: 15% | VITAMIN A: 20% | VITAMIN C: 15% | VITAMIN D: 45% | RIBOFLAVIN: 10% | VITAMIN B6: 15% | FOLATE: 20% | CALCIUM: 15% | IRON: 15% | COPPER: 35% | PHOSPHORUS: 15% | MAGNESIUM: 15% | ZINC: 10%