Directions

• Step 1

  Slice tofu into 1/4- to 1/2-inch thick slices. Lay them on a clean towel covered with 2 layers of paper towels. Place a baking sheet on top and place a heavy weight on the baking sheet. Let sit for at least 30 minutes.

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• Step 2

  Remove lettuce core and soak, bottom down, in a bowl of cold water, about 1 hour. Remove from water and allow to drain. Remove the leaves carefully, working from the outside in. Use scissors to cut leaves into more shapely "bowls," if you like.

• Step 3

  Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.

• Step 4

  Mix soy sauce, vinegar, peanut butter, honey, water, and chile-garlic sauce together in a microwave-safe bowl. Heat in the microwave until warmed, 20 to 30 seconds. Stir peanut sauce until smooth.

• Step 5

  Dip tofu slices in peanut sauce and place on the prepared baking sheet. Reserve remaining sauce. Spray tofu with cooking spray.

• Step 6

  Bake in the preheated oven until dry, 45 to 60 minutes, flipping once or twice. Cool until safe to handle and chop into cubes.

• Step 7

  Heat oil in a wok over medium heat. Add onion and cook until slightly softened, about 3 minutes. Add mushrooms; cook until onion is translucent, about 3 minutes more. Add garlic and ginger; cook until fragrant, about 1 minute more. Add tofu cubes and reserved sauce. Cook until heated through, about 3 minutes more. Add water chestnuts and green onions. Remove from heat.

• Step 8

  Spoon hot tofu mixture into lettuce leaves.