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1
In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
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2
Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels.
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3
Use more paper towels to firmly pat the tofu in order to remove as much water as possible.
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4
This should take about 2 minutes and use about 3 paper towels.
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5
Finely mince dried tofu and set aside.
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6
Heat the oil in a wok or extra-large skillet over medium heat.
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7
Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes.
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8
Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes.
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9
Add reserved sauce.
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10
Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes.
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11
Add water chestnuts and stir to incorporate.
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12
Fill each lettuce leaf with the filling.
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13
Serve garnished with scallion greens, red peppers and peanuts.
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14
(serving size: 2/3 cup filling and 2 large or 4 small lettuce leaves)
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15
Calories 260; Total Fat 13 g; (Sat Fat 1.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 16 g; Carb 19 g; Fiber 5 g; Cholesterol 15 mg; Sodium 630 mg
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16
Excellent source of: Protein, Vitamin A, Vitamin C, Folate, Vitamin K, Iron, Manganese
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17
Good source of: Fiber, Niacin, Vitamin B6, Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc
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18
Tags: Healthy, Diabetic, High Fiber, Low Carbohydrate, Low Cholesterol, Dairy Free
