Tofu Lettuce Wraps

2/3 cup soy sauce or Bragg’s Liquid Aminos
4 TBSP brown rice or rice wine vinegar
1 TBSP honey
1 TBSP sesame oil
1 bunch scallions, white and green parts, diced
2 TBSP grated ginger
1 tsp red pepper flakes
2 gloves garlic, minced
14 oz extra firm tofu
1 TBSP olive oil
1 14 oz can water chestnuts
3 medium carrots, diced into ¼ – ½ inch cubes
1 small zucchini, diced into ¼ – ½ inch cubes
4 small sun chokes (also called Jerusalem artichokes), peeled and diced into ¼ – ½ inch cubes
¾ cup frozen organic corn kernels
1 tsp arrowroot powder or corn starch
1 head bib or butter lettuce
optional garnish: cilantro sprigs and chopped avocado

In a medium bowl, whisk together soy sauce, rice vinegar and honey. Gradually whisk in sesame oil. Add scallions ginger, red pepper flakes and garlic, and stir to combine. Set aside while preparing tofu.
Drain tofu block and cut into small cubes (about ½ inch). Add tofu cubes to marinade bowl and gently stir to combine. Cover and let sit in refrigerator at least 30 minutes and up to overnight. (Alternatively, tofu can be cooked in an air fryer. Marinate as directed, then remove tofu from liquid, reserving remaining marinade, and spray tofu lightly with avocado or olive oil spray. Arrange in single layer in air fryer basket and cook at 375° for about 10 minutes until crispy, flipping a few times during cooking).
Line large plate with paper towel. Remove tofu from pan or air fryer and transfer to plate to drain.
In the same pan used for tofu, add water chestnuts, carrots, zucchini, sun chokes and corn and heat until warm and crisp tender, stirring occasionally, about 2 minutes.
Add cooked tofu back to pan.
Combine reserved marinade and arrowroot or cornstarch in small jar or covered container and shake until well mixed. Add to skillet and stir until heated through and thickened, about 1 minute. Remove from heat.
Spoon filling into lettuce leaves. If desired, top with cilantro and chopped avocado.

Plant-Based Mains Appetizers and Snacks Gluten-Free