1-First Step: Prepare Sauce and Ingredients In a small bowl, mix together hoisin sauce, soy sauce (or tamari), rice wine vinegar, and toasted sesame oil. Set aside. Press the extra-firm tofu to remove excess moisture, then crumble into coarse pieces. Finely chop mushrooms, drain and chop water chestnuts, mince garlic, grate ginger, and slice green onions.

2-Second Step: Cook Tofu Heat canola or grapeseed oil in a large skillet over medium-high heat. Add crumbled tofu and cook, stirring frequently, for approximately 5 minutes until golden brown and excess moisture evaporates.

3-Third Step: Add Vegetables Add the finely chopped mushrooms to the skillet and continue cooking for about 3 minutes until mushroom liquid has mostly evaporated and tofu is well browned.

4-Fourth Step: Add Aromatics and Spices Stir in chopped water chestnuts, minced garlic, grated ginger, optional red pepper flakes, and half of the sliced green onions. Cook for 30 seconds until fragrant.

5-Fifth Step: Combine with Sauce Pour the prepared sauce over the tofu mixture and stir well to coat everything evenly. Cook for 30 to 60 seconds, allowing the sauce to thicken slightly and ingredients to heat through. Add a splash of water if necessary to adjust moisture.

6-Final Step: Assemble and Serve Remove the skillet from heat. Spoon the savory filling into crisp lettuce leaves, taking care not to overfill to prevent tearing. Garnish wraps with remaining green onions, grated carrots, chopped peanuts, and drizzle with sriracha or chili sauce if desired. Serve immediately for best texture and flavor.