1lb extra firm tofu
1/2 onion, minced
2 garlic cloves, minced
2 1/2 tablespoons gluten-free soy sauce
1 tablespoon + 1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tablespoon peanut butter
1/2 tablespoon water
1/2 tablespoon honey
2 teaspoons chili garlic sauce
4 green onions, chopped
4oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
salt & pepper
1.) Rinse tofu and squeeze out as much liquid as possible.
2.) Chop tofu into smaller bits and heat on large skillet. Continue breaking up tofu until it resembles scrambled eggs.
3.) Add onion, salt, and pepper to skillet.
4.) Add garlic, when tofu is nearly done (tofu should be fairly dried out).
5.) Heat soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chili garlic sauce, and pepper in microwave for about 30 seconds. Stir, then add to skillet and mix in.
6.) Add green onions and water chestnuts. Continue cooking for about 1-2 minutes.
7.) Serve as a wrap in cold lettuce leaves with peanuts sprinkled on top.