Thanks to Laurie Rice for this one!
1 head lettuce or mild cabbage (bibb, boston, leaf, - savoy, napa, etc)
1 pkg extra firm tofu, drained
2 ½ cups cremini (baby portabella) mushrooms
3 Tbsps chopped garlic
2 Tbsp chopped ginger
1/4 cup water chestnuts, minced
1/4 cup carrots or red pepper, minced Red pepper flakes
Tamari or soy sauce or Braggs, salt and pepper to taste
Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt, pepper, red pepper flakes and soy sauce. Bake for 35-45 minutes at 350 degrees. When that is almost done, heat up wok or frying pan and throw in the chopped carrots, garlic and ginger. Fry for about 5-7 minutes. Throw in the mushrooms. At this time you can add more soy sauce, usually about 4 or 5 shakes. Cook about another 10-12 minutes, then add the tofu, water chestnuts and finish up the cooking. Add more salt and pepper and red pepper flakes if you like. Wash and dry the lettuce/cabbage and pull off pieces about the size of you palm. Spoon the mixture into the leavess and roll them up.
Add the Indonesian Peanut Dip (recipe listed separately), they go fantastically well together!