Ingredients

* 100g/4oz tofu
    * 2 tablespoons shoyu or soy sauce
    1 * garlic clove, crushed
    * 1 inch ginger, grated
    * 1 tablespoon honey
    * 15g / ½ oz dried shiitake mushrooms
    * 1 tablespoon peanut oil
    * 1 small onion, finely chopped
    * 50g/2oz water chestnuts, shredded
    * 50g/2oz bamboo shoots, shredded
    * 1 tsp sesame oil
    * 8 large iceberg leaves

For the dip:

    * 50ml/2fl ounces or shoyu soy sauce
    * 1 tablespoon mirin or sherry
    * 1 inch ginger, grated and squeezed
    * A few drops Tabasco
    * 1 tsp sesame oil

Method

   1st Finely chop and tofu marinated in a mixture of shoyu, garlic, ginger and honey min, for 30.
   2nd Soak the shitake mushrooms in boiling water for 20 minutes. Discard the stems and chop finely.
   3rd Fry the onion in peanut oil for 2 minutes, add the tofu and marinade, mushrooms, water chestnuts and bamboo shoots. Sauté for 3 minutes stir in the sesame oil.
   4th Place 1-2 tablespoons of the tofu mixture in the center of each lettuce leaf and fold into a neat parcel. Secure with a toothpick and serve immediately with dipping sauce.

Nutritional information per portion

    * Calories 113(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.