Tofu Lettuce Wraps

Ingredients

1 head of iceburg lettuce or 2 small heads Boston lettuce

7 ounces (1/2 a package) firm tofu, drained and chopped

1 can waterchestnuts, chopped

1 cup shitake mushrooms, stems discarded, chopped

1 cup bean sprouts

1/2 cup scallions, chopped

4 tablespoons soy sauce

2 tablespoons dark brown sugar

1 1/4 teaspoons chili garlic sauce

1 teaspoon sesame oil, for sauce, plus 2 tablespoons for saute pan

Preparation

Combine soy sauce, brown sugar, garlic sauce and 1 teaspoon of sesame oil to make sauce, set aside.

Heat 1 tablespoon of sesame oil in saute pan on medium heat. Add tofu, and saute for 2 minutes. Add mushrooms, bean sprouts and waterchestnuts. Add some of the sauce made earlier, making sure not to make mixture too watery.

Continue to cook for about 5 minutes. Add some scallions, saving some for a garnish. Serve in lettuce cups. Season with some of the reserved sauce. Enjoy