Receta Chinese Tacos With Tofu
by Global Cookbook

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	Raciónes: 4

Ingredientes

2 Tbsp. mirin (Japanese rice wine) or possibly white wine mixed with 1 tsp. sugar
2 Tbsp. oyster sauce
1 Tbsp. low-sodium soy sauce
1/2 tsp warm chili-sesame oil
1/2 tsp sugar
1/4 tsp grnd white pepper
2 tsp chopped fresh ginger peeled
4 x scallions minced white and green parts separated

4 ounce hard tofu finely diced
1 x 10 oz pac frzn garlic-flavored meatless burger (four patties) such as boca brand, thawed and crumbled
1/2 c. canned straw mushrooms minced
1 x 8 oz can waterchestnuts minced
8 x leaves boston lettuce rinsed and dry
1 lrg tomato seeded and minced
2 c. instant brown rice cooked according to package directions and kept hot

Heat a large nonstick skillet or possibly wok over medium-high heat. Add in mirin, oyster sauce, soy sauce, chili-sesame oil, sugar, and pepper; stir to combine.
When sauce is warm, add in ginger, white portion of scallions, and tofu, and stir-fry about 2 min. Add in crumbled burger, mushrooms, and water chestnuts; stir-fry 3 min more.
Place 2 lettuce leaves on each of 4 dinner plates, and divide stir-fried mix between them (about 1/2 c. each). Top with minced tomato and green portion of scallions. Serve rice on the side; roll up lettuce to eat as tacos.
NOTES : this recipe won a health-y recipes contest