Add the soy sauce, brown sugar, rice vinegar, sriracha, and salt to a small bowl. Mix well and set it aside.
Heat a pan or wok and add the oil. When the oil is hot, add the white part of the green onions and garlic and saute for a couple of minutes.
Next, add chopped tofu and cook until all the moisture is absorbed and the tofu browns slightly.
Then add the water chestnuts and mix well and cook for a minute.
Now add the sauce, cook for a couple of minutes, and turn off the heat. Add the green part of the green onions and set it aside. The filling is now ready.
Serving the tofu lettuce wraps
I made lettuce cups by layering two leaves together. You can use one leaf too. Fill each lettuce cup with 3 to 4 tbsps of the tofu mixture. Top it up with crushed peanuts and some more green onions, some lime juice, and serve immediately. If you like a spicy filling, drizzle some more sriracha sauce on top. This measure should fill about 6 to 8 lettuce cups.
Instead of chopping the tofu, after pressing the tofu, you can crumble them and use that.
Adjust the sauce measure to taste.
Pressing the tofu: Make sure to press the tofu for atleast 10 to 15 and remove that excess water as much as possible. I usually wrap my tofu in a kitchen towel, place it on a plate, place a heavy object on it, and let it sit until I do the prep-work. Alternatively, you can use a tofu presser too. As we use extra-firm tofu, you can skip the pressing part and squeeze the water from the tofu by pressing it with your palms.
Substitutions & variations
Instead of tofu, you can use mushrooms or tempeh. If you want to give an Indian spin and are not particular about vegan options, you can use paneer/Indian cottage cheese.
You can customize the sauce according to taste. You can add nut butter to the sauce and make it more creamy.