Easy Knockoff Lettuce Wraps

I'm excited to post this particular recipe this morning because it is a great introduction to what to do with tofu. I know tofu wigs some people out. They have probably been served big, mushy chunks of beancurd at a restaurant and "bletched" at the first bite. Gag me! I hate tofu like that as well and get annoyed that the chef would choose to present it in such a way. There is a better way to enjoy tofu! My youngest daughter, just like her mom, is a big fan of eating out. She loves chinese food and requested I make her lettuce wraps like the ones at P.F. Chang's. Always up for a vegan challenge, I got to work and she and I both loved the results. No need to spend big bucks at P.F. Chang's for their Tofu Lettuce Wraps, which I promise taste just like the chicken version. I started with my basic stir-fry sauce. The recipe makes more sauce then you will need to create the wraps but you can serve some on the side as a pouring sauce and keep the rest for making some vegetable fried rice in a few days. Or you might just have a craving for these easy, delicious wraps again!!

For the stir-fry sauce you will need:
 1/4 cup naturally granulated sugar
 1/2 cup warm water
 2 TBS low sodium soy sauce
 2 TBS rice wine vinegar
 2 TBS ketchup
 1 TBS lemon juice
 1/2 tsp. sesame oil
 1 TBS dijon mustard
 2 cloves of garlic, minced

 To make the sauce, dissolve the sugar in the warm water in a medium bowl. Then add your remaining ingredients and whisk well to incorporate. Set aside while you prepare your tofu and vegetables.

For the wraps you will need:
 6oz. baked tofu (I use Wildwood brand teriyaki flavor, or use 6oz. super firm tofu, pressed well to drain)
 1 - 8oz. can of water chestnuts, diced fine,
1/2 onion, chopped fine
 3 cloves garlic, minced
 2 TBS sesame oil
 2TBS olive oil
 6-8 large iceberg lettuce leaves

 Dice the baked tofu into a small dice chop, about the size of your pinky nail. Heat oils in a large skillet. Add onions and garlic and cook over medium-high heat for a few minutes. Add tofu and water chestnuts. Cook, stirring every so often, until everything starts to brown. Now add about 4-5 TBS of the stir-fry sauce and lower heat to medium. Allow the sauce to cook down a bit, creating a beautiful glaze for the tofu and veggies.

Stir-fry until everything gets really sizzling and brown and crunchy looking. This takes about 5- 10 minutes. Serve on a plate with lettuce leaves and extra pouring sauce on the side. I don't usually need extra because I don't like it dripping down my arm!