Lettuce Wraps

1 pkg extra-firm tofu

1 Tbsp olive oil

2 carrots, diced

1 onion, diced

1 can of water chestnuts

1/2 cup frozen peas

iceberg lettuce leaves

Sauce:

3 Tbsp tamari

3 Tbsp hoisin sauce

1 Tbsp sesame oil

1 Tbsp rice vinegar

1 Tbsp maple syrup

1 Tbsp sweet chili sauce

1/2 tsp garlic powder

juice of half a lime

small piece of fresh ginger

Cut open, drain, and hand-squeeze the tofu to remove excess water. Cut into small pieces. Sauté the tofu in the oil over medium-high heat. Drain the water chestnuts and dice them (roughly cutting them into quarters). Dice the carrots and onion. Once the tofu starts to brown, add the diced carrots, onions, and water chestnuts and continue to cook until onions start to brown. Add in the peas and cook until thawed and hot.

Make the sauce: mix all the ingredients into a bowl, grating the fresh ginger.

Mix sauce onto the veggies until they are well coated.

Place mixture into large lettuce leaves. Serve.