Stir Fried Mushrooms and Tofu in Lettuce Cups
From Jack Bishop's A Year in a Vegetarian Kitchen.
3/4 ounce dried shitake mushrooms
2 tablespoons hoisin sauce
1 tablespoon lime juice
2 tablespoons roasted peanut oil
10 ounces fresh shitake mushrooms(chopped)
3 medium garlic cloves, minced
1 tablespoon minced ginger root
1 Thai chile or two jalepenos, stemmed, sedded, and minced
12 ounces extra firm tofu, drained, pressed, and cut into 1/4 inch dice
12, large Boston lettuce leaves
pour 1 cup hot water over dried 'shrooms-allow to soak for 10 minutes. Remove mushrooms, strain liquid and combine with hoisin sauce and lime juice. Set aside.
Chop softened mushrooms.
Heat peanut oil. Cook fresh mushrooms for about 4 minutes. Add chopped dried mushrooms, garlic, ginger, and chile. Stir fry for one minute. Add tofu and cook until lightly browned. Add hoisin mixture and stir fry until the sauce reduces to a thick glaze. Cool slightly. Spoon mushroom mixture into boston lettuce leaves. Roll up and chow down.