Name: Veggie Tofu Lettuce Cups
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 6 to 8 as an appetizer or snack
Ingredients: Leaves of 1 head butter lettuce, washed and dried; 1 tablespoon hoisin sauce, homemade or store-bought; 1 tablespoon dark soy sauce; 4 tablespoons Chinese rice wine or sherry; 1½ tablespoons dark sesame oil; 3 cloves garlic, minced; 1 tablespoon peeled and minced fresh ginger; ¾ cup (185 ml) water; ⅓ cup (80 ml) soy sauce; One 16-oz (500 g) block firm tofu, drained; 4 tablespoons green onion (scallion), finely chopped (green and white parts); 2½ cups (250 g) fresh shiitake mushrooms, chopped; 4 tablespoons water chestnuts, finely chopped; 1 fresh hot red chili (deseeded if you prefer less heat); 1 tablespoon finely chopped shallot; 2 tablespoons oil

Preparation info

Serves
6 to 8
as an appetizer or snack

Difficulty
Easy
Ready in
1 hr 5

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

When my friend Stacy tried this recipe, she couldn’t believe her teenage daughters, Brianna and McKenna, were devouring tofu and liking it. It takes a little extra time to prepare and bake the tofu, but it’s totally worth it. I love the combination of textures that the water chestnuts and shiitake mushrooms contribute, but the sauce, which is rich and layered from the dark soy sauce, hoisin sauce and rice wine, is the best part. This is a g