Vegetarian Lettuce Wraps

This recipe was wonderful. I made it exactly as listed except I forgot the carrots at the end and thought the flavors and seasoning were well balanced. I used daikon radish and did not think it made the dish bitter at all, but perhaps it depends on the radish you're using. I tried mine before adding to the dish and it was mild and sweet, not bitter at all. My kids don't love mushrooms and so were not excited to try to dish, but once they tasted it, they enjoyed it and both said we should make it again. I served with rice on the side to make it a meal.

I cooked it in my cast iron skillet and had no issues with sticking, but made sure to get the pan nice and hot before adding the oil and then tofu.

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.