Shiitake Tofu Lettuce Cups

1 head of butter lettuce

6-8 large shiitake mushrooms, cleanedshiitake_tofu_2

1/2 block of extra firm organic tofu (the refrigerated type)

1/4 c carrot shavings, diced

1/3 c diced sweet peppers (red, yellow, green or whatever you’ve got)

1/4 c cashew pieces, toasted in a dry skillet over medium heat until lightly browned

1 T sesame seeds


2T water

2T honey

1 T organic soy sauce or tamari

1 T Bragg’s amino acids

1 t ginger powder

1 t garlic powder

Add the sauce ingredients into a small jar and shake to mix.

Stem the shiitake mushrooms, discarding the tough parts of the stems.  Dice the caps and stems and sauté in a dry skillet over medium heat until the mushrooms exude their juices.

Add the sauce to the mushrooms, dice the tofu into small pieces and add to the skillet.  Once the mushrooms and tofu have absorbed half of the sauce, add the carrots and peppers. When the veggies are crisp tender, remove from heat.  Add toasted cashews and sesame seeds.  Serve with lettuce leaves and lots of napkins!