Vegetarian Lettuce Wraps

Add the olive oil to a large skillet over medium high heat, and add in the onion, mushrooms, and salt. Stir until the veggies soften, about 8 minutes. Add in the garlic and ginger, and stir for 1 more minute. 2. While the veggies are cooking, add the sauce ingredients to a small bowl and whisk well. Set it aside. 3. When the veggies are tender, crumble the block of tofu between your fingers as you add it to the skillet. Add in the water chestnuts and prepared sauce, too. Stir well, until the tofu looks well coated in the seasoning. Then stir in the green onions last. (You can reserve some for topping if you like, too.) 4. Taste the mixture and adjust any flavors to taste. You can add more salt to boost the flavor, a squeeze of lime juice, or a splash of maple syrup, if the mixture is tasting too tart or salty. Then serve the filling warm in the butter lettuce leaves. Leftover filling can be stored in an airtight container in the fridge for up to 5 days. 5. prep10 mins 6. cook40 mins 7. total50 mins