Asian Chicken Lettuce Wraps

• Firm tofu
• 1/4 cup dried shiitake mushrooms
• 1 tbsp soy sauce (I used reduced sodium)
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1/2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to break)
• 2 tbsp diced scallions

1. Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
2. Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
3. Slide the block of tofu straight into a hot nonstick skillet with a little bit of peanut or olive oil. Break it up into pieces with a spoon. Then continue breaking it up until it's in very small pieces.
4. Now, you just want to cook it over medium to medium-high heat for several minutes. The primary goal is to cook off a little of the liquid in the tofu and get a little color and texture going on the surface of the tofu.
5. Combine tofu and mushrooms in a bowl. Let marinate for 15 minutes.
6. Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add tofu mixture; stir fry until browned, about 4-5 minutes.
7. To serve, spoon 1/4 cup of the tofu into each lettuce leaf. Garnish with scallions.

shiitake mushrooms, soy sauce, oyster sauce, sesame oil, rice wine, sugar, freshly ground white pepper, garlic, scallions

Taken from www.epicurious.com/recipes/member/views/asian-chicken-lettuce-wraps-50175064 (may not work)