Stir-Fried Tofu and Mushrooms
in Lettuce Leaves
|Saturated Fat Acids||0.8 g|
|Sugar added||1 g|
|Bread exchange unit||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.
Peel the garlic and crush with the flat side of a knife. Peel ginger root and finely grate. Peel shallots and chop finely.
Trim cabbage, rinse, remove the stalk and cut into narrow strips.
Drain the mushrooms in a sieve and collect the soaking water in a small bowl. Remove mushroom stems and finely chop the mushroom caps.
Rinse cilantro, shake dry and finely chop stalks and leaves separately.
Cut tofu into small cubes.
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.
Heat the wok, add canola oil and swirl to coat. Add shallots, garlic, ginger and cilantro stalks and fry while stirring for 1 minute.
Add tofu and stir for 1 minute. Add mushrooms and cabbage and cook 2-3 minutes stirring constantly.
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.