Tofu Lettuce Wraps are Vegan

I love the Tofu Lettuce Wraps at P.F. Changs.  Vegetarian Times had a recipe in their January 2009 issue.  I changed it a little to make it easier and to my taste.  The recipe calls for low-sodium soy sauce.  This is important.  I used regular soy sauce once and had quite the headache.  Here is my version.

Tofu Lettuce Wraps

1 T. sesame or vegetable oil
1 T. minced ginger
2 cloves garlic, minced
1 lb. extra-firm tofu
1 8-oz an water chestnuts
3 T. low-sodium soy sauce
3 T. hoisin sauce
2 t. sriracha or red chile sauce
1 large carrot, chopped
4 green onions, chopped
1/2 cup cilantro, chopped
1/2 cup peanuts, finely chopped
2 heads of butter lettuce or iceberg

Drain the tofu and pat dry.  Slice and chop into very small pieces about at 1/4" or smaller.  Set aside on a paper towel to drain a little more more.  Drain and chop the water chestnuts to the same size as the tofu.

In a large skillet, add the oil and then saute the ginger, garlic, tofu, and water chestnuts for about 5 minutes.  Add the soy sauce, hoisin and sriracha.  Stir to coat the tofu and cook a couple more minutes.  Remove skillet from heat and add the carrot, green onions, cilantro, and peanuts.  Stir and transfer to serving bowl.

Fill a lettuce leaf with a couple spoons full of tofu mixture.  Eat.