Vegetarian Lettuce Wraps

one head of napa cabbage or lettuce
1 block extra firm tofu, finely diced
1 c mushrooms, finely diced
a splash each of mirin and soy sauce
2 cloves of garlic, minced
1 inch piece of ginger, minced
1 tbsp. sesame oil

1. Remove the outer leaves from the cabbage and divvy them up between four plates. Finely dice up the smaller leaves that are in the center – they’re too small for scooping, but they’re delicious sauteed with the tofu and mushrooms!

2. In a bowl, combine the tofu, mirin, soy sauce, garlic, and ginger. Toss to coat and let the tofu marinate for about 30 minutes, tossing after 15 minutes so everything marinates evenly.

3. Heat the sesame oil in a large frying pan and add the tofu. Let the tofu cook, stirring occasionally, for about five minutes. Now, add the mushrooms and cabbage to your pan and cook for a few minutes more, until the mushrooms soften.

4. Spoon 1/4 of the tofu filling onto each plate along with some Sesame Noodles (recipe below). To assemble a wrap, just spoon some of the tofu mixture into the little cabbage or lettuce cups, wrap up like a tiny burrito, and munch away!

Sesame Noodles

box of your favorite Asian noodles (udon or soba would work really well)
a splash each of sesame oil, mirin, rice vinegar, and soy sayce
2 tbsp. sesame seeds

1. Cook the noodles according to the package directions. Drain and rinse them, then transfer them back to the empty pot (with the burner off). Toss the noodles with the mirin, rice vinegar, soy sauce, and sesame oil. Stir in the sesame seeds and serve.

Recipe courtesy of http://www.glueandglitter.com