Vegetarian Lettuce Wraps

Ingredients:

2 tea. Peanut or olive oil (I use toasted sesame seed oil)
1 package (about 12-14 Oz. size) Firm Tofu
2 ears Corn (or 1 1/2 cups Frozen Corn Kernels*)
1/4 tea. Chili Powder (more To Taste)
1/4 c. Soy Sauce
Romaine Lettuce Hearts
2 Whole Avocados
1 tea. Balsamic Vinegar (optional)

Prep. Instructions

Heat oil in a nonstick skillet over medium-high heat.  Throw in the tofu, then break it up into very small pieces (I use a potato masher).  Cook Tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.

Cut kernels off the cobs of corn (I use frozen corn*) and throw it in with the tofu.  Cook for a few minutes (corn can remain crunchy).

Add chili powder and soy sauce, then cook until most of the liquid has be absorbed.  Turn off heat and stir in vinegar if using.

Pile mixture into romaine hearts, then add slices of avocado. Fold up and chow down!

My "tweaks": Saute in 1-2 tea. sesame seed oil (this is in addition to what recipe calls for), 2-3 green onions chopped, 1-2 cloves minced garlic, 3-4 chopped mushrooms and corn.  Add to tofu mixture as recipe states.  I have served it also over a pile of rice and shredded cabbage (mixed with vinegar and pepper) and then topped with avocado slices.