Veggie Lettuce Wraps

• 2 tablespoons dark sesame oil, divided
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons minced garlic
• 2 (4-ounce) packages presliced shiitake mushroom caps
• 3 tablespoons lower-sodium soy sauce, divided
• 1 (8-ounce) package extra-firm water-packed tofu, drained, cubed, and patted dry
• 1 cup chopped asparagus
• 1/2 cup chopped red bell pepper
• 1/2 cup cooked shelled edamame
• 1/3 cup thinly sliced green onions
• 2 teaspoons rice vinegar
• 1/2 teaspoon freshly ground black pepper
• 1 (8 1/2-ounce) pouch precooked brown rice (such as Uncle Ben's)
• 16 Bibb lettuce leaves
• 1/4 cup chopped dry-roasted peanuts

1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add ginger, garlic, and mushrooms; saute 5 minutes. Place mixture in a large bowl; add 1 tablespoon soy sauce. Add 1 tablespoon oil to pan; swirl to coat. Add tofu, asparagus, and bell pepper; saute 2 minutes. Add edamame and onions; saute 2 minutes. Add tofu mixture, 2 tablespoons soy sauce, vinegar, and pepper to mushroom mixture.
2. Cook rice according to package directions; add rice to tofu mixture. Spoon 1/4 cup tofu mixture into each lettuce leaf. Sprinkle with chopped peanuts.
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dark sesame oil, ginger, garlic, shiitake mushroom, lower, water, asparagus, red bell pepper, edamame, green onions, rice vinegar, freshly ground black pepper, brown rice, peanuts

Taken from www.myrecipes.com/recipe/veggie-lettuce-wraps (may not work)