I don't think these are substantial enough to be a dinner on their own, but they make a nice filling side dish and the DIY element means you can easily assemble them to suit different tastes. We made them almost as written, except that we omitted the edamame (symbol doesn't like it); this writeup adds mushrooms, which symbol and I both think would be a tasty addition.

Tofu Salad Lettuce Wraps

From the Munchy, Munchy Cookbook for Kids by Pierre A. Lamielle

Ingredients

• 1 head of iceberg lettuce
• 1 tbsp oil
• 1 brick of tofu, cut into 5mm-1cm cubes
• 3 large slices of fresh ginger
• 2 cloves of garlic, gently smashed
• 3 green onions, finely sliced
• 2-3 carrots, peeled and coarsely grated
• 250g shiitake mushrooms, thinly sliced
• ¼ C water
• ¼ C soy sauce
• 2 tbsp brown sugar
• 2 tbsp vinegar
• Assorted toppings (e.g. sriracha, hoisin, sesame seeds, fresh basil, furikake, wasabi sesame seeds...)

Directions

1. Dismantle the lettuce into separate big leaves; set aside.
2. Heat oil in a large skillet over medium heat.
3. Add the tofu and cook, without stirring, until crispy, ~7 minutes.
4. Add the ginger, garlic, green onions, carrots, and mushrooms and cook for another 5 minutes.
5. Add the water, soy sauce, sugar, and vinegar and keep cooking until most of the liquid has evaporated, another 7 minutes.
6. Remove from the heat and let cool; once cooled, remove the ginger.
7. Assemble salads in small bowls by starting with 2-3 lettuce leaves, then adding a generous spoonful of tofu mix, and finally toppings as you see fit!