Jicama Tofu Lettuce Wraps
2 1/2 tbsp peanut oil
1 1/2 tsp minced garlic
1/2 package tofu, pressed in cloth and minced
1 1/4 tsp minced ginger
1 tsp salt
1/2 cup minced carrots
1/3 cup minced jicama
7 dried mushrooms (shitake) soaked in water OR about 8-10 fresh shitake- only use caps, minced.
1 tbsp GF Oyster sauce IF you can find it, if not use other dark sauce. (I used Premier Japan Organic Wheat Free Teriyaki sauce.)
2 tsp Shao-Hsing wine or sherry
3/4 tsp GF soy sauce (preferably low sodium san-j wheat free)
8 lg crunchy lettuce leaves
3 tbsp Hoisin sauce (I used Premier Japan Wheat free hoisin)
Heat wok on high and add one tablespoon of the oil, swirling around pan. [Season with whole cloves of garlic or chopped green onions if desired, remove from pan when brown.] When hot and you see a little white smoke, add garlic, stir, and add tofu, stirring for a little over a minute. Take off burner and put tofu mixture on a plate for later.

Heat wok again on high, adding the rest of the peanut oil and swirling around pan. Add ginger, stir, add sugar and salt, mix. Add vegetables and stir-fry for a few minutes, add tofu mixture and combine thoroughly. Mix in the oyster sauce or teriyaki sauce. Add wine or sherry, mixing throughout before adding GF soy sauce, heating thoroughly.

Remove from heat. Serve on a plate with lettuce. Let guests brush lettuce with some GF hoisin, put a few tbsp. of filling on the leaf and fold it into a package.

Very yummy! I’m still not entirely satisfied with the Teriyaki sauce for oyster sauce, but you can experiment. Some vegetarians use oyster mushrooms blended with soy sauce but I have not yet found a fully satisfactory GF substitute.