Tofu Lettuce Wraps

Filling

2 teaspoons  vegetable oil

1   medium onion, chopped (1 1/2 cups)

1 tablespoon  minced fresh ginger

1 tablespoon  minced lemongrass

2   cloves garlic, minced (2 teaspoons)

1 pound  extra-firm tofu, crumbled

1   8-ounce can water chestnuts, drained and chopped

4 tablespoons  low-sodium soy sauce

4 tablespoons  hoisin sauce

1   to 2 teaspoons chile sauce (exp: sriracha)

16   butter lettuce or iceberg lettuce leaves

Garnishes

1 large carrot, peeled and grated

1/2 cup chopped green onions

1/2 cup chopped fresh mint

1/2 cup finely chopped peanuts

  Hoisin and chile sauces

Directions

1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.

2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.