Sesame Ginger Tofu Lettuce Wraps

Press the 8 oz of tofu between paper towels with a heavy object for 15 minutes to remove excess moisture.

While the tofu is pressing, finely grate 1 tbsp of fresh ginger and julienne 1/2 red bell pepper and 1 medium carrot into thin matchsticks.

In a small bowl, whisk together 1 tbsp low-sodium soy sauce, 1 tsp rice vinegar, 1 tsp maple syrup, and 1 tbsp of water.

In a separate small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.

Cut the pressed tofu into 1/2-inch cubes.

Heat 2 tsp sesame oil in a non-stick skillet over medium-high heat.

Add the tofu cubes and cook for 5-7 minutes, turning occasionally until golden brown on multiple sides.

Add the grated ginger to the pan and stir for 30 seconds until fragrant.

Add the julienned bell pepper and carrot, and stir-fry for 2-3 minutes until slightly softened but still crisp.

Pour the soy sauce mixture into the pan and bring to a simmer.

Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and coats the tofu and vegetables.

Remove from heat and stir in half of the toasted sesame seeds.

Wash and dry 6 large butter lettuce leaves.

To serve, spoon the tofu mixture onto the lettuce leaves, garnish with remaining sesame seeds and 2 tbsp green onions (green parts only).

Squeeze juice from 1/2 lime over the wraps just before serving.