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Vegan Lettuce Wraps (PF Chang's Copycat)

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Ingredients
  

  • 4 cloves garlic (minced)
  • 1/4 cup soy sauce or coconut aminos
  • 2 tbsp rice wine vinegar
  • 1 tbsp grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar (or alternative sweetener)
  • 1 tbsp almond butter
  • 1 tbsp Sriracha (optional)
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 1 lb firm tofu (drained, pressed and crumbled)
  • 1 8 oz can water chestnuts (diced)
  • 2 green onions (thin sliced)
  • 1 head butter lettuce

Instructions
 

  • First, prepare sauce by combining first 8 ingredients and whisking until smooth.
  • Heat olive oil in nonstick skillet or wok over medium heat, add in diced onion and cook for 3-4 minutes, or until slightly softened and transparent. Add in crumbled tofu and saute another 3-5 minutes, or until some parts get crispy and browned.
  • Add in sauce, water chestnuts and green onions, stir to combine, and heat through.
  • Rinse and separate lettuce leaves, spoon in filling, and serve with additional soy sauce and sriracha if desired