6ounces of vacuum sealed tofu, diced very small(not the kind in water)
2garlic cloves, peeled and finely chopped
3tablespoonssoy sauce or 3 tablespoonstamari
1tablespoonrice vinegar
1⁄2cup whole cashews, roughly chopped
1⁄3cup chopped water chestnut (from a can)
1⁄3cup chopped scallion
1⁄4cup chopped cilantro
1⁄2 a fresh lime, juice of
6smallice, bergor 6 smallbutter lettuce leaves
DIRECTIONS
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.