Vegetarian Asian Lettuce Cups
½ cup of diced crimini, oyster, or shiitake mushrooms
½ cup firm tofu, diced
½ cup diced jicama
¼ cup chopped cashews
1 green onion, chopped
1 medium carrot, shredded
1 tablespoon grated ginger
7 butter lettuce leaves
½ cup fresh orange juice
½ cup soy sauce
½ teaspoon cornstarch
Stir-fry the mushrooms and tofu over medium-high heat until slightly brown, then set aside.
Mix together the orange juice, soy sauce, ginger, and cornstarch.
Add the sauce mixture to the mushroom-tofu mix. Stir until thickened.
Add in the jicama and cashews. Stir until everything is combined together.
Divide the mixture onto the lettuce leaves and sprinkle the green onions and carrots over the top.