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Pocket Full of Goodness

What you need: 

oil, as needed
1/2 pound extra firm tofu, pressed and drained
1/4 cup bamboo shoots, chopped
1/4 cup mushrooms, chopped
1/4 cup water chestnuts, chopped
1/4 cup celery, chopped
hoison sauce, as needed
1 head lettuce, separated (iceberg is best) For seasoning:
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 teaspoon soy sauce or vegan oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon potato starch (corn starch is fine)

What you do: 

1. Heat some oil in a large frying pan. Crumble tofu into the pan. Fry it up until it's golden, then set it aside.
2. Heat a bit more oil on high in the same pan (with no tofu) and then add the ginger and garlic, and brown it (this doesn't take long!).
3. Turn the pan to medium heat and add the tofu back. Add the other chopped ingredients (not the lettuce), and the seasonings (not hoison), and mix well.
4. Smear some hoisin sauce on each lettuce leaf, and scoop the mixture onto it (not too much or else the leaf won't stay wrapped around it). Wrap up and enjoy!
If you like some spice, you can add some chili oil or flakes to the mix. The hoisin sauce is really what makes it good, perfect with the crunchy bits of water chestnut and celery!'

Preparation Time: 
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this recipe was easy and turned out really well.  I didn't really measure things, and I subbed onion for the water chesnuts.  i also just mixed in the hoisin sauce.  This recipe is somewhat sweet, and I will definitely be spicing it up next time.  I had some trouble wrapping up the filling in the lettuce, but I think I was probably trying to overstuff them.  This was really quick to make and I served it as a main dish with a side of ginger and curry spiced rice with peas. 

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