Serves 4 to 6.
2 tablespoons canola oil
14-ounce package firm tofu; drained and cut into 1-inch squares
2 cloves garlic, minced
1 tablespoon grated ginger
1 bunch scallions, trimmed and sliced
1/2 cup shredded carrots
1 8-ounce can sliced water chestnuts; drained and chopped
1/3 cup roasted, unsalted cashews; chopped
2 cups cooked brown rice
1 small head of Boston or Bibb lettuce, leaves separated
Sauce: 1/4 cup soy sauce, 1/4 cup honey, 1 tablespoon Asian chili sauce
Combine sauce ingredients in a small bowl. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Cook garlic and ginger until golden and fragrant, about 1 minute. Add tofu, stirring occasionally until browning begins, about 3 minutes. Add the scallions and carrots and cook for 1 minute. Stir in water chestnuts and soy sauce mixture. Cook until heated through, about 2-3 minutes (if needed, thicken with 2 teaspoons cornstarch dissolved in 2 tablespoons cool water). Remove from heat and add cashews.
Divide the rice among the individual lettuce leaves. Repeat with tofu mixture. Serve immediately. Enjoy!