Step 1

Place the shiitake mushrooms in a small bowl and add hot water to cover completely. Let rehydrate for 15 minutes, or until the mushrooms turn soft throughout. Squeeze out the extra liquid and mince them into small pieces.

Step 2

Combine the sauce ingredients in a small bowl and stir to mix well.

Step 3

Heat the peanut oil in a large nonstick skillet over medium-high heat. Add the diced tofu and spread it out as much as possible. Cook without moving for 1 minute, or tunil the bottom turns pale yellow. Then use your spatula (a silicone spatula works great) to gently flip and separate the tofu. Cook until most of the sides turn golden and crispy, about 5 minutes.

Step 4

Move the tofu to one side of the pan. Add the water chestnuts, shiitake mushrooms, and green onion whites to the other side. Cook and stir on that side for 1 minute.

Step 5

Stir the tofu and vegetables together. Pour half of the sauce into the pan. Cook and stir for another 30 seconds to coat everything with the sauce.

Step 6

Add the reserved green onion greens and stir to mix. Transfer everything to a big plate.

Step 7

Add 2 tablespoons of water to the rest of the sauce and mix well.

Step 8

Serve the tofu filling along with the lettuce, peanuts, and reserved sauce. You can assemble the wraps by placing the tofu filling and peanuts on a piece of lettuce. Add more sauce if needed.