Step 1

Drain your tofu and break it apart into a large strainer. You want to keep some pieces in large chunks.

Step 2

Heat a large skillet with the oil on medium/low heat. Swirl it around to coat the entire bottom of the pan.

Step 3

Place the crumbled tofu in the pan and flatten it down with a spatula. Cook the tofu for about 5-6 minutes on one side without flipping it. After about 5 minutes, give the tofu a toss and flatten it into the pan again. Let this side cook for another 5 minutes before flipping. Repeat until the tofu is completely browned- it should take about 25-30 minutes.

Step 4

After 15 minutes, mix in the chopped water chestnuts.

Step 5

While that cooks, whisk together the sauce ingredients in a small bowl. Reserve some of the scallions to top.

Step 6

After about 25 minutes, add the sauce into the pan and mix it in with the tofu. Lower the heat to let it absorb the flavors for another 10 minutes.

Step 7

While that finishes cooking, mix together your peanut sauce ingredients.

Step 8

Serve the finished tofu in lettuce cups or over a rice bowl and drizzle with the peanut sauce and scallions.