Lettuce Wraps

3 tbsp hoisin sauce
3 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
2 tsp rice bran oil
1 pkt extra-firm tofu, (340-400 g), do not use silken
Sprinkle of SIDS CRAZY SALT
250 g mushrooms, finely chopped
1 can water chestnuts, (250 g), drained & fine chopped
2 cloves garlic, minced
2 tsp freshly grated ginger
¼ tsp red pepper flakes, optional
4 spring onions, thinly sliced, divided
8 large inner lettuce leaves
Grated carrots, optional

In a small bowl, stir together the hoisin, soy sauce, rice vinegar and sesame oil. Set aside.
Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons oil in a large nonstick frypan over medium-high. Once hot, crumble in the tofu, breaking it into very small pieces as it cooks. Sprinkle with SIDS CRAZY SALT, continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes and half of the spring onions and cook until fragrant, about 30 seconds more.
Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30-60 seconds.
Spoon the tofu mixture into individual lettuce leaves. Top with remaining spring onions, grated carrots and additional red pepper flakes as desired. Enjoy immediately.