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The combination of tofu, water chestnuts, mushrooms, apple and carrots in this delicious recipe is thought to reduce excess heat in the lungs caused by the dryness of the season. Walnuts, with their warming attributes, are believed to help reduce the occurrence of dry coughs. Recipe compliments of chef Ying Chang Compestine.

Lettuce Cups with Flavored Tofu & Walnuts

1 head iceberg lettuce
3 tablespoons canola oil
1 cup finely chopped fresh oyster mushrooms
8 ounces flavored baked tofu or extra-firm tofu, cut into 1/2-inch cubes
1/2 cup finely diced carrot
1/2 cup finely diced green apple
1/2 cup finely diced water chestnuts
2 tablespoons MAGGI TASTE OF ASIA Chili Garlic Sauce
1/2 cup walnuts, toasted
2 teaspoons sesame oil
2 green onions, finely chopped
3 tablespoons MAGGI Seasoning Sauce

1. Cut out lettuce core and separate leaves. Cut leaves into 4-inch squares to make "cups." Arrange lettuce on large serving plate.
2. Heat canola oil in large wok or skillet over medium-high heat. Add mushrooms and tofu; cook, stirring constantly, for 2 minutes. Add carrot, apple and water chestnuts. Cook, stirring constantly, for 1 minute.
3. Stir in chili garlic sauce. Cook, stirring occasionally, for 1 minute or until vegetables are heated through. Add nuts, sesame oil and green onions; toss to combine. Season with seasoning sauce.
4. Spoon 2 tablespoons tofu mixture into each lettuce leaf cup and eat with your hand.

Makes 6 servings

Estimated Times
Preparation Time: 30 mins
Cooking Time: 5 mins

Note: For those who are not vegetarians,1 cup cooked, diced chicken breast meat may be used in place of tofu.

Nutritional Information Per Serving (1/6 of recipe): Calories: 220 Calories from Fat: 160 Total Fat: 18 g Saturated Fat: 2 g Cholesterol: 0 mg Sodium: 760 mg Carbohydrates: 12 g Dietary Fiber: 4 g Sugars: 4 g Protein: 8 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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