Ahh!! I love lettuce wraps, don’t you? .Very few restaurants serve the vegetarian lettuce wraps. This homemade lettuce wraps is a perfect meal and for those who steer clear of tofu, you might want to try this recipe. You will want more of it. There are nights when our family will eat just this for dinner along with some soup. It is a heart and satisfying meal.
You cannot go wrong making this even for your next party, as an appetizer.Just dont put the lettuce leaves in a vase like I did. No one touched the leaves thinking it was an arrangement .Guests started using the nachos to pick up the tofu .
Hey ! there’s a new appetizer for you – TOFU NACHOS!!
2 teaspoons Olive Oil
1 package (about 12-14 Oz. Size) Firm Tofu
1 1/2 Cups Frozen Corn Kernels
1 cup finely diced mushrooms
1 can of water chestnuts drained and finely diced
1/4 teaspoon Chili Flakes (more To Taste)
¼ tsp black pepper
1/8 cup Soy Sauce
1/8 cup teaspoon Balsamic Vinegar
½ cup of diced spring onions
Romaine Lettuce Hearts
1 Heat oil in a nonstick skillet over medium-high heat. Drain and pat dry the tofu. Finely chop the tofu and cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
2 Add the frozen corn, water chestnuts and mushrooms in with the tofu. Cook for a few minutes (corn can remain crunchy.)
3 Add chili powder, black pepper and soy sauce, and then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic.
4 Pile mix into romaine hearts. Fold up and bite into it.