Ingredients:

• 1 Box Firm Tofu, 16 ounces

• 8 pieces of butter lettuce

• 1 cup bamboo shoots, shredded

• 1 can broken Straw mushrooms (15 ounces can)

• 1 cup bean sprouts

• 2 tablespoons hoisin sauce

• 2 tablespoons soy sauce

• 1 tablespoon water

• 3 tablespoons cilantros, chopped

• 2 tablespoons green onions, chopped

• 1 tablespoon sesame or vegetable oil

• 1 tablespoon garlic, chopped

Options:

1. Use different vegetables of your preference

2. Use iceberg lettuce if preferred

Instructions:

1. Tofu Press:

   • place the tofu in a bowl (to catch the water)

   • place 2 sheets paper towels on the top of tofu

   • place a heavy bowl on the top of the paper to press the water out of the tofu

   • let the tofu sit for 20 minutes

   • drain the water from the bowl and pat tofu dry

2. Wash the lettuce and pat dry

3. Break tofu into small pieces with your hands into the frying pan 

4. Heat up the pan with oil

5. Add garlic

6. Stir fry tofu with oil, garlic, and soy sauce until tofu begins to brown

7. Add bamboo shoots and straw mushrooms

8. Stir fry for 5 more minutes with hoisin sauce and water

9. Add bean sprouts

10. Add the green onions and cilantros as garnish

11. Place a spoonful of the tofu mixture onto one piece of lettuce

12. Top lettuce wrap with additional hoisin sauce if desired