READY IN: 10mins
6ounces of vacuum sealed tofu, diced very small(not the kind in water)
2garlic cloves, peeled and finely chopped
3tablespoonssoy sauce or 3 tablespoonstamari
1⁄2 cup whole cashews, roughly chopped
1⁄3 cup chopped water chestnut (from a can)
1⁄3 cup chopped scallion
1⁄4 cup chopped cilantro
1⁄2 a fresh lime, juice of
6smallice, bergor 6 smallbutter lettuce leaves
In a small bowl mix soy sauce and vinegar and set aside.
Lightly coat a skillet with the oil and warm over medium heat, then add tofu. Saute 5 minutes, stirring occasionally, until lightly browned all around.
Add garlic and cook for 1 minute.Stir in soy sauce and vinegar mixture.
Add water chestnuts, cashews, and scallions and cook 3-4 minutes.
Add cilantro and squeeze lime juice over the mixture.Stir to combine and remove from heat.
Spoon mixture into lettuce cups and garnish with avocado slices and sriracha and serve.
Top with sriracha and avocado slices.
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