Vegetarian Tofu Lettuce Wraps Recipe

Slice tofu into 1/4- to 1/2-inch thick slices. Lay them on a clean towel covered with 2 layers of paper towels. Place a baking sheet on top and place a heavy weight on the baking sheet. Let sit for at least 30 minutes.

Remove lettuce core and soak bottom down in a bowl of cold water about 1 hour. Remove from water and allow to drain. Remove the leaves carefully working from the outside in. Use scissors to cut leaves into more shapely \bowls\ if you like.

Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.

Mix soy sauce vinegar peanut butter honey water and chile-garlic sauce together in a microwave-safe bowl. Heat in the microwave until warmed 20 to 30 seconds. Stir peanut sauce until smooth.

Dip tofu slices in peanut sauce and place on the prepared baking sheet. Reserve remaining sauce. Spray tofu with cooking spray.

Bake in the preheated oven until dry 45 to 60 minutes flipping once or twice. Cool until safe to handle and chop into cubes.

Heat oil in a wok over medium heat. Add onion and cook until slightly softened about 3 minutes. Add mushrooms; cook until onion is translucent about 3 minutes more. Add garlic and ginger; cook until fragrant about 1 minute more. Add tofu cubes and reserved sauce. Cook until heated through about 3 minutes more. Add water chestnuts and green onions. Remove from heat.

Spoon hot tofu mixture into lettuce leaves.