Lettuce Cups With Tofu and Cashews

• 4 medium boston lettuce (or any 2 lettuce heads with big round leaves)
• 2 teaspoons cornstarch
• 12 teaspoon chile puree, with garlic (or 1/2 fresh Fresno red chile pepper, seeded and minced, and 1 clove garlic, minced)
• 2 tablespoons canola oil
• 2 teaspoons fresh ginger, minced
• 2 garlic cloves, minced
• 1 cup oyster mushroom, finely chopped
• 1 (8 ounce) packageflavored baked tofu (or on a plate, put firm tofu btwn towel paper, place another plate on top to squeeze water out for a)
• 12 cup carrot, finely diced
• 12 cup green apple, cored and finely diced
• 12 cup canned water chestnut, rinsed and finely diced
• 12 cup unsalted cashews, toasted and coarsely chopped
• 1 teaspoon toasted sesame oil
• 2 scallions, minced

1. Separate the leaves to make "cups".
2. Wash and pat dry.
3. Make Chile-Garlic Dipping Sauce.
4. Place cornstarch in a small bowl.
5. Gradually whisk the chile puree with garlic and 1/4 cup of the dipping sauce.
6. Set aside.
7. Reserve the remaining sauce for serving.
8. Heat a wok or large skillet over medium-high heat.
9. Add oil and tilt pan to coat it evenly.
10. Add ginger and garlic; stir-fry until fragrant (~30 sec).
11. Add mushrooms and tofu; stir-fry for 2 minute
12. Add carrot, apple, and water chestnuts; stir-fry for 30 sec.
13. Add the dipping sauce-cornstarch mixture.
14. Cook, stirring, until vegetables are heated through and sauce has thickened (~2 min).
15. Add cashews, sesame oil, and scallions; toss to combine.
16. To assemple cups: Spoon about 2 Tbsp of filling into each lettuce cup.
17. Serve with the remaining dipping sauce.

boston lettuce, cornstarch, chile puree, canola oil, fresh ginger, garlic, oyster mushroom, paper, carrot, green apple, water chestnut, unsalted cashews, sesame oil, scallions

Taken from www.food.com/recipe/lettuce-cups-with-tofu-and-cashews-126513 (may not work)