Yummy, and easy if you toss everything in a blender/food processor!
1 block of extra-firm tofu, drained and crumbled.
For the tofu marinade, combine the following ingredients:
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
1 tsp soy sauce
dash of pepper
Pour over tofu and stir to coat; let stand for 15 minutes.
Now, prepare cooking sauce:
2 1/3 tbs soy sauce
1 tbs dry sherry
2 tbs water
1 tsp sesame oil
1/2 tsp sugar
2 tsp cornstarch
Combine ingredients and set aside.
Finally -- the real ingredients! All of these need to be minced; you can toss all of them into the food processor.
8 medium-sized mushrooms, minced
1 tsp minced fresh ginger
2 cloves garlic, minced
2 green onions, minced
1 can bamboo shoots, minced
1 can water chesnuts, minced
Stir-fry marinated tofu for about 3 minutes, until hot. Set aside.
Add about 1 tbs of oil to pan and heat. Add ginger, garlic, and onion and cook for about one minute. Add mushrooms, bamboo shoots, and water chesnuts to pan and stir-fry for about 3 minutes. Return tofu to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
To serve, you'll need:
about 30 lettuce leaves, washed and drained
Spread each leaf with hoison sauce; add a spoonful of rice and a spoonful of the tofu mixture. Wrap up in a little package and eat!