For the tofu

1 lb tofu pressed and diced into cubes

2 tbsp rice wine vinegar

1 tbsp tamari

½ tbsp maple syrup

1 clove garlic, minced

1 tsp ginger

½ tbsp chili paste

for the filling:

1 carrot

½ red onion

1 bell pepper

4 ounces mushrooms

1 clove garlic

1 can water chestnuts, diced

2 tbsp sesame oil

2 tbsp tamari

¼ c rice wine vinegar

½-1 tbsp siracha

1 tsp ginger

1 tbsp sesame seeds

¼ cup cilantro

juice ½ lime

1 head of lettuce (I used boston)