- 2 tbs hoisin sauce
- 2 tbs soy sauce*
- 1 tbs dry cooking sherry
- 2 tbs mushroom sauce(Asian markets are best for this)
- 2 tbs water
- 1 tbs toasted sesame oil
- 2 tsp arrowroot or corn starch
For the rest
- 15.5 oz package (or 1 lb) extra firm tofu (I prefer sprouted), drained
- 1 tbs soy sauce
- 2 tsp cornstarch
- 1 tbs sherry
- 1/2 tsp salt and pepper
- 4 tbs vegetable oil
- 1 8oz can bamboo shoots, diced
- 1 8oz can water chestnuts, diced
- 3 cloves garlic
- 2 tsp grated fresh ginger
- 4 green onions
- 1 head iceberg lettuce
Mix together all the ingredients for the cooking sauce. Set aside.
Remove the core, rinse the lettuce, then SLOWLY and carefully peel the lettuce leaves off the rest of the head. Set aside on a towel to drain.
Drain and press the tofu until it's very dry. Slice and chop until it's in 1/2" cubes. Sprinkle the soy sauce, cornstarch, sherry and salt and pepper over the tofu then toss to combine.
In a medium saute pan, heat two tbs of the oil on medium heat until hot.
Add the tofu and cook the tofu until it's lightly browned. Push to the side of the pan.
Add the other two tbs of the oil and heat until hot. Add in the bamboo shoots, water chestnuts, garlic, ginger, and green onions and cook for about 3-4 minutes, or until the water is re-absorbed and the bamboo shoots are white.
Combine the tofu into the veggies of the dish and top with the cooking sauce. Reduce heat to low and cook down the sauce until everything is coated and no sauce is left on the pan.
Serve with the lettuce leaves on the side to wrap the delicious filling in.
*substitute Bragg's Liquid Aminos for Gluten Free