Lettuce Wraps

Ingredients

 3 tablespoons hoisin sauce

 3  tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

 2 teaspoons canola oil or grapeseed oil

1 packages extra-firm tofu (12- to 14-ounces), do not use silken

1 can water chestnuts (8 ounces), drained and finely chopped

 2 teaspoons freshly grated ginger

 1/4 teaspoon red pepper flakes

8  large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves

Fresh Chives

 Optional for serving: grated carrots additional red pepper flakes

Instructions

In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

Press the tofu between paper towels to squeeze out as much liquid as possible.

 Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. 

Once the oil is hot, add crumbled tofu. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden. 

Stir in the water chestnuts, ginger, red pepper flakes, and the chives and cook until fragrant, about 30 seconds more.

 Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.

 Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.