Vegetarian Lettuce Wraps

This recipe is tasty and worth making!
Changes: We didn’t have daikon radish but used chopped water chestnuts ( maybe making it less bitter as one reviewer mentioned) and I tossed the tofu with a little corn starch and salt before cooking on med-high heat. It became crispy and browned. Then I turned heat to low and added all sauce ingredients including garlic, ginger and onions. I cooked until slightly thickened and sticky. Everyone loved it.

I made the recipe exactly as written. I was disappointed. All three in my family found it too bitter (daikon radish?) and not particularly flavorful. It seems the daikon radish overwhelmed flavors of the sauce. I added sugar to the finished product and add cashews on top to cut down the bitterness. It was a little better, but next time i will actually leave out the daikon radish (which I like in other dishes) and let the sauce shine a bit more

YUM!!!! These were great, I used water chestnuts instead of daikon radish and coked the tofu and mushrooms a little longer than suggested to brown and soften the shrooms. Also added shiitake in addition to the criminis. SOOO much better and healthier than takeout!

These are light yet satisfying — I love the gingery flavors.