Lettuce Cups with Tofu and Beef

Ingredients

• 1 large head bibb lettuce separated
• 2 teaspoons canola oil 
• 1 tablespoons bottled chili-garlic sauce 
• 8 ounces extra-firm tofu 
• 2 tablespoons ginger fresh minced
• 0.3 cup hoisin sauce 
• 0.5 pound ground beef lean (90 percent or leaner)
• 3 tablespoons soya sauce low-sodium
• 0.3 cup peanuts chopped
• 1  bell pepper diced red finely
• 2 tablespoons rice vinegar 
• 4  scallions trimmed thinly sliced
• 1.5 teaspoons sesame oil toasted
• 0.5 cup water chestnuts diced finely
• 2 tablespoons cooking wine chinese

Equipment

• bowl
• frying pan
• paper towels
• whisk
• wok

Directions

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