Lettuce Cups with Tofu and Beef

• 1 tablespoon chili garlic sauce bottled
• 1 1/2 teaspoons sesame oil toasted
• 3 tablespoons soy sauce, sodium reduced
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons cooking wine sherry or Chinese
• 8 ounces tofu extra-firm
• 2 teaspoons canola oil
• 2 tablespoons ginger fresh minced
• 4 each scallions, spring or green onions greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each)
• 1/2 pound ground beef, lean 90 percent or leaner
• 1/2 cup water chestnuts finely diced
• 1 large bibb lettuce outer leaves discarded, leaves separated
• 1 each sweet red bell peppers finely diced
• 1/4 cup peanuts chopped

1. In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
2. Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels.
3. Use more paper towels to firmly pat the tofu in order to remove as much water as possible.
4. This should take about 2 minutes and use about 3 paper towels.
5. Finely mince dried tofu and set aside.
6. Heat the oil in a wok or extra-large skillet over medium heat.
7. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes.
8. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes.
9. Add reserved sauce.
10. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes.
11. Add water chestnuts and stir to incorporate.
12. Fill each lettuce leaf with the filling.
13. Serve garnished with scallion greens, red peppers and peanuts.

garlic, sesame oil, soy sauce, hoisin sauce, rice vinegar, cooking wine sherry, extrafirm, canola oil, ginger, scallions, ground beef, water chestnuts, bibb lettuce outer, sweet red bell peppers, peanuts

Taken from recipeland.com/recipe/v/lettuce-cups-tofu-beef-49314 (may not work)