Recipe for Chinese Tacos with Tofu 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl mirin (Japanese rice wine)
or white wine mixed with 1 teaspoon sugar
2 tbl oyster sauce
1 tbl low-sodium soy sauce
1/2 tsp hot chili-sesame oil
1/2 tsp sugar
1/4 tsp ground white pepper
2 tsp minced fresh ginger peeled
4 x scallions chopped
white and green parts separated
4 oz firm tofu finely diced
1 x 10 ounce pac frozen garlic-flavored meatless burger
(four patties)
such as boca brand, thawed and crumbled
1/2 cup canned straw mushrooms chopped
1 x 8 ounce can waterchestnuts chopped
8 x leaves boston lettuce rinsed and dried
1 lrg tomato seeded and chopped
2 cup instant brown rice cooked
according to package directions and kept
Instructions:
Instructions: 1. Heat a large nonstick skillet or wok over medium-high heat. Add mirin, oyster sauce, soy sauce, chili-sesame oil, sugar, and pepper; stir to combine.

2. When sauce is hot, add ginger, white portion of scallions, and tofu, and stir-fry about 2 minutes. Add crumbled burger, mushrooms, and water chestnuts; stir-fry 3 minutes more.

3. Place 2 lettuce leaves on each of 4 dinner plates, and divide stir-fried mixture between them (about 1/2 cup each). Top with chopped tomato and green portion of scallions. Serve rice on the side; roll up lettuce to eat as tacos.

NOTES : this recipe won a health-y recipes contest

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