Ingredients
Firm tofu
1/4 cup dried shiitake mushrooms
1 tbsp soy sauce (I used reduced sodium)
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp rice wine or dry sherry
1⁄2 tsp sugar
freshly ground white pepper, to taste
2 cloves garlic, finely chopped
6 iceberg lettuce leaves, rinsed (careful not to break)
2 tbsp diced scallions
Preparation
Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Slide the block of tofu straight into a hot nonstick skillet with a little bit of peanut or olive oil. Break it up into pieces with a spoon. Then continue breaking it up until it’s in very small pieces.
Now, you just want to cook it over medium to medium-high heat for several minutes. The primary goal is to cook off a little of the liquid in the tofu and get a little color and texture going on the surface of the tofu.
Combine tofu and mushrooms in a bowl. Let marinate for 15 minutes.
Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add tofu mixture; stir fry until browned, about 4-5 minutes.
To serve, spoon 1/4 cup of the tofu into each lettuce leaf. Garnish with scallions.
