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Asian Style Tofu Lettuce Boats

Serving size: 8

• Ingredients:
16 butter lettuce leaves
12 oz extra-firm organic tofu, medium diced
6 oz shiitake mushrooms, sliced
• 1 tablespoon fresh ginger, grated
6 scallions, whites only, chopped
1/4 cup low-sodium soy sauce (tamari optional)
1/4 cup freshly squeezed orange juice
6 scallions, greens-only, chopped
1 cup diced jicama, peeled
• 1 cup red cabbage, sliced
2 teaspoons toasted sesame seeds
1 carrot, shaved into ribbons with vegetable peeler, or can use shredded carrot • 1 tbsp tapioca powder (optional)
• 2 tbsp of vegetable broth
• 1 teaspoon fresh cracked pepper
• 1/4 cup of organic cilantro, minced for garnishing
Equipment:
1 skillet
1 heat-resistant spatula, 1 slotted spoon
2 rectangular serving plates or platters

Procedure:

1. Take two leaves and nestle one on top of another to form one boat. Place on a platter and do this for the remaining leaves for a total of 8 cups.
2. In a skillet, heat the broth on high heat for 1-2 mins. Add the tofu, mushrooms into the pan. Grate the ginger into the mixture and add the whites-only scallions into the skillet. Cook until tofu is light brown, stir occasionally. Cook for 5 minutes.
3. Add the soy sauce and fresh orange juice. Cook for another 5 minutes until sauce thickens. Mix 1 tbsp of tapioca with water and pour in. Stir frequently. Then add the diced jicama, red cabbage and 1/2 of sesame seeds and cook for another 2 minutes. 4. Use a slotted spoon to ladle the mixture into each lettuce cup.
5. Sprinkle shredded carrot and scallions (greens-only) and remaining sesame seeds into each cup. Divide appropriately.
6. Garnish with cilantro. Serve immediately. Enjoy!
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