Beef with tofu on lettuce leaves

Ingredients:

• 1 tbsp chili garlic sauce
• 1.5 tsp. dark sesame oil
• 3 tablespoons low-salt soy sauce
• 1/4 cup hoisin sauce
• 2 tbsp. l. rice vinegar
• 2 tbsp sherry or Chinese table wine
• 230 gr. extra-firm tofu
• 2 tsp. canola oil
• 2 tablespoons grated ginger
• 4 green onions, remove green parts and slice thinly (you get about 1/3 cup of green and white parts - 20 g each)
• 200 g lean beef mince
• 0.5 cup water chestnuts, finely diced
• 1 large head Bibb lettuce, separated into leaves (discard outer leaves)
• 1 red bell pepper, finely diced
• 1/4 cup chopped peanuts

Preparation:

1. In a bowl, whisk together the chili garlic sauce, sesame oil, soy sauce, hoisin, vinegar and sherry.
2. Cut the tofu into 1.5 cm thick slices and place them on a paper towel. Pat the tofu thoroughly with paper towels to remove as much excess water as possible. This should take about 2 minutes and about 3 paper towels. Finely chop the dried tofu.
3. Heat canola oil in a wok or large skillet over medium heat. Add the ginger and white parts of the onion and cook for 2-3 minutes until the ginger is fragrant and the onion is translucent. Add the ground beef and tofu. Cook, stirring, for 4-5 minutes, until the beef is darkened and cooked through. Reduce the heat and cook, stirring, for another 3-4 minutes. Add the water chestnuts and stir thoroughly.
4. Place the resulting filling into each lettuce leaf. Before serving, sprinkle with green onions, red bell pepper, and peanuts.