You won't believe how easy it is to make a restaurant-quality dish from your own kitchen. Crispy nugs of tofu are glazed with hoisin and sweet chili sauce, then served in buttery lettuce cups with fresh carrots. Take them for a dip in sesame-ginger sauce, and your home just became the hottest table in town.
Line a plate with two paper towels. Cut tofu into ½" cubes. Arrange tofu in a single layer on plate and season with ½ tsp. salt. Top with another paper towel, then another plate. Add some weight to plate (such as a canned good or two more plates) to gently press tofu. Removing moisture allows tofu to get crispy and better absorb flavors. Set aside for 10 minutes while you continue prep.
Prepare the Ingredients
Separate lettuce leaves for cups. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Drain and coarsely chop water chestnuts. Combine hoisin, sweet chili sauce, and 1 Tbsp. water in a small bowl.
Sear the Tofu
Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and tofu pieces in a single layer to hot pan. Sear undisturbed until golden brown, 3-4 minutes. Stir occasionally until browned on at least two sides, 2-3 minutes.
Finish the Filling
Add white portions of green onions, matchstick carrots, and water chestnuts to pan. Cook, stirring constantly, until just slightly wilted, 2-3 minutes. Add hoisin-sweet chili mixture. Continue cooking and stirring until sauce thickens and glazes tofu, 2 minutes.
Build the Lettuce Wraps
Scoop glazed tofu mixture into lettuce cups, about three cups per person. For added structural support and crunch, double-layer lettuce cups.
Plate the Dish
Serve lettuce cups on a plate. Garnish with green portions of green onion and serve with sesame ginger dressing on side for dipping.