Recipe: Asian Lettuce Wraps with Mushroom and Tofu FillingDescription: Light and fresh lettuce cups filled with seasoned ground mushrooms and crumbled tofu in an Asian-inspired sauce with water chestnuts for crunch, served with brown rice noodles.Serves: 4 people Total Time: 35Difficulty: Easy to follow Ingredients needed: 1 tablespoon sesame oil, 3 cloves garlic, 1 tablespoon ginger, 300 g mushrooms, 200 g tofu, 100 g water chestnuts, 3 tablespoon soy sauce, 2 tablespoon hoisin sauce, 200 g brown rice noodles, 1 head lettuceInstructions: Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the minced garlic and grated ginger, sauté for 1 minute. Add the diced mushrooms and crumbled tofu, cook for 5 minutes until mushrooms are softened. Stir in the chopped water chestnuts, soy sauce, and hoisin sauce. Cook for another 3 minutes. Cook the brown rice noodles according to package instructions and drain. Separate the lettuce leaves to form cups and distribute them on a serving platter. Fill each lettuce cup with the mushroom and tofu mixture and serve with a side of cooked brown rice noodles.Perfect for: Meal planning, weekly preparation, home cooking Tags: Asian, vegetarian, low-calorie, family-friendlyThis Asian Lettuce Wraps with Mushroom and Tofu Filling recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 35 minutes. Great for weekly meal prep and family dinners.