
- 1 package firm tofu
- ½ cup Karma Nuts Raw Cashews (whole or chopped)
- 1 8 oz can water chestnuts, chopped
- 3 cloves minced garlic
- ½ cup chopped green onions
- 3 tbsp hoisin sauce
- 2 tbsp Sriracha sauce
- 2 tsp soy sauce
- 2 tsp rice wine vinegar
- 1 tsp Worcestershire sauce
- 1 tsp sesame oil
- 2 tbsp olive oil (or cooking oil of your choice)
- Splash of mirin (if desired)
- 1 lime
- Head of lettuce (Romaine, Butter, or Boston)
Directions
- Prep tofu by pressing a paper towel on all sides - the more water you remove from your tofu the better it cooks.
- Cut tofu into small chunks.
- Saute tofu in a pan with 1 tablespoon of olive oil for 5 -10 minutes until lightly seared. Remove from pan and set aside.
- Add 1 tablespoon olive oil to the pan, then add water chestnuts, garlic, and most of the green onions (save around ¼ of the green parts for garnish).
- Cook for around 5 mins on low to medium heat.
- Add the remainder of the ingredients (cashews and liquids) and stir.
- Add in the tofu and mix well.
- Scoop a few heaping tablespoons into each lettuce leaf and top with green onions and a sprinkle of lime juice.