Step 1

Make the sauce: Add hoisin, tamari, rice vinegar, and maple syrup to a small bowl and whisk to combine. Set aside.

Step 2

Prepare tofu mixture: Slice green onions, mince garlic, and grate ginger. Crumble/tear tofu into small pieces.

Step 3

Cook: In a non-stick skillet over medium heat, add crumbled tofu. Sauté for 6-7 minutes until slightly golden, stirring occasionally to prevent sticking. Then add cashews, green onions, garlic, and ginger. Stir and sauté for 2-3 minutes.

Step 4

Add sauce: Reduce heat to medium-low. Add the hoisin-tamari sauce and cook for 1-2 minutes or until warmed through.

Step 5

Assemble wraps: Scoop mixture down the center of butter lettuce leaves. (Try not to overfill them.) Drizzle with peanut sauce. Top with mung bean sprouts, sesame seeds, crushed peanuts, or other desired toppings.