Ingredients:
1 head iceberg lettuce
3 tablespoons canola oil
1 cup finely chopped fresh oyster mushrooms
8 ounces flavored baked tofu or extra-firm tofu, cut into 1/2-inch cubes
1/2 cup finely diced carrot
1/2 cup finely diced green apple
1/2 cup finely diced water chestnuts
2 tablespoons MAGGI TASTE OF ASIA Chili Garlic Sauce
1/2 cup walnuts, toasted
2 teaspoons sesame oil
2 green onions, finely chopped
3 tablespoons MAGGI Seasoning Sauce
Directions:
CUT out lettuce core and separate leaves. Cut leaves into 4-inch squares to make "cups." Arrange lettuce on large serving plate.
HEAT canola oil in large wok or skillet over medium-high heat. Add mushrooms and tofu; cook, stirring constantly, for 2 minutes. Add carrot, apple and water chestnuts. Cook, stirring constantly, for 1 minute.
STIR in chili garlic sauce. Cook, stirring occasionally, for 1 minute or until vegetables are heated through. Add nuts, sesame oil and green onions; toss to combine. Season with seasoning sauce.
SPOON 2 tablespoons tofu mixture into each lettuce leaf cup and eat with your hand.
NOTE: 1 cup cooked, diced chicken breast meat may be used in place of tofu.
Estimated Times:
Prep Time:
30 minutes
Cooking Time:
5 minutes
Cooling Time: 0 minutes
Servings: 6
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