Low-Carb Dinner

Stir-Fried Tofu and Mushrooms

in Lettuce Leaves
Average: 4.7 (3 votes)
(3 votes)
Stir-Fried Tofu and Mushrooms

Stir-Fried Tofu and Mushrooms - Asian-inspired dish: Great for a buffet

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Health Score:
85 / 100
15 min.
ready in 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Here, all the advantages of Asian cuisine are combined in an exemplary way: little fat and calories, lots of nutrients and fibre plus a crunchy, spicy taste ensure a culinary pleasure without regrets.

The cleverly packaged vegetables are suitable as a snack, as an appetizer or with rice as a low-calorie vegetarian main course. By the way: If you like, you can also replace the dried mushrooms with fresh shiitake.

1 serving contains
(Percentage of daily recommendation)
Calorie132 cal.(6 %)
Protein8 g(8 %)
Fat6 g(5 %)
Carbohydrates10 g(7 %)
Sugar added1 g(4 %)
Roughage4.5 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.4 mg(20 %)
Vitamin K85.9 μg(143 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.2 mg(14 %)
Folate87 μg(29 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27 mg(28 %)
Potassium433 mg(11 %)
Calcium136 mg(14 %)
Magnesium46 mg(15 %)
Iron2.2 mg(15 %)
Iodine8 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.8 g
Uric acid64 mg
Cholesterol0 mg
Complete sugar7 g
Development of this recipe:


6 dried shiitake mushrooms (about 10 grams)
8 sheets Iceberg lettuce (about 120 grams)
3 scallions
2 garlic cloves
1 pc fresh ginger (about 30 grams)
2 shallots
1 pc Green cabbage (300 grams)
½ bunch cilantro
4 ozs smoked Tofu
3 Tbsps soy sauce
2 Tbsps Hoisin sauce
½ tsp brown sugar
½ tsp sesame oil
1 tsp cornstarch
1 Tbsp Canola oil
How healthy are the main ingredients?
Tofugingersoy saucesugarsesame oilshiitake mushroom

Kitchen utensils

1 Measuring cups, 2 small Bowls, 1 Salad spinner, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 Sieve, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Wok, 1 Wooden spoon, 1 Large knife

Preparation steps

Stir-Fried Tofu and Mushrooms preparation step 1

Soak mushrooms in 100 ml (approximately 1/4 cup) of hot water and for 10 minutes. Rinse and spin dry the lettuce leaves. Rinse scallions, trim and cut into thin rings.

Stir-Fried Tofu and Mushrooms preparation step 2

Peel the garlic and crush with the flat side of a knife. Peel ginger root and finely grate. Peel shallots and chop finely.

Stir-Fried Tofu and Mushrooms preparation step 3

Trim cabbage, rinse, remove the stalk and cut into narrow strips.

Stir-Fried Tofu and Mushrooms preparation step 4

Drain the mushrooms in a sieve and collect the soaking water in a small bowl. Remove mushroom stems and finely chop the mushroom caps.

Stir-Fried Tofu and Mushrooms preparation step 5

Rinse cilantro, shake dry and finely chop stalks and leaves separately.

Stir-Fried Tofu and Mushrooms preparation step 6

Cut tofu into small cubes.

Stir-Fried Tofu and Mushrooms preparation step 7

Mix soy sauce and hoisin sauce in a small bowl with 4 tablespoons mushroom water, sugar and sesame oil. Mix cornstarch in a little cold water and mix into the sauce.

Stir-Fried Tofu and Mushrooms preparation step 8

Heat the wok, add canola oil and swirl to coat. Add shallots, garlic, ginger and cilantro stalks and fry while stirring for 1 minute.

Stir-Fried Tofu and Mushrooms preparation step 9

Add tofu and stir for 1 minute. Add mushrooms and cabbage and cook 2-3 minutes stirring constantly.

Stir-Fried Tofu and Mushrooms preparation step 10

Add sauce mixture and bring to a boil. Add chopped cilantro leaves and stir. Spread the mixture on lettuce leaves. Sprinkle with scallions and serve.