Directions

1. For the pickled veggies, combine hot water, white vinegar, sugar, and salt in a quart container or medium bowl.
2. Add peppers, carrots, ginger, garlic, and red pepper flakes.
3. Let everything sit for 30 minutes. (Can be refrigerated at this point for up to 2 weeks)
4. To press tofu, line a cutting board or plate with paper towels or clean dish towels. Cut each block of tofu into 3 planks. Place planks on lined surface and top with more towels. Set a weighted object on top (for example, a heavy skillet, textbook, or cans of vegetables) and let sit for 10 to 15 minutes.
5. Once tofu is pressed, crumble into a medium bowl using a wooden spoon, spatula, or your hands.
6. Heat an electric skillet or a large saute pan (preferably non-stick) over medium-high heat.
7. Add the oil and, and once it shimmers, add crumbled tofu. Cook for 15 minutes, stirring occasionally while it begins to brown.
8. Meanwhile, in a small bowl, mix the sauce ingredients. Start by whisking together the cornstarch and water until smooth. Then stir in the tamari or soy sauce, rice vinegar, brown sugar, canola oil, red pepper flakes, garlic, and scallion greens. Set aside.
9. Add the garlic, ginger, and white parts of the scallions to the pan iwth the tofu and saute for 5 minutes.
10. When the tofu is crispy and brown after 15 minutes, stir in the water chestnuts and the sauce and cook for another 2 minutes.
11. To serve, scoop about two heaping Tablespoons of the tofu mixture into each lettuce leaf. Top with pickled veggies and extra sliced scallions if desired.