This recipe is a “mix and match”, “assemble yourself” project that makes for a fun vegetarian/vegan family appetizer or a full meal for two people.

Break one 12 oz. block of extra firm tofu into “crumbles”.  Season with 1 T. soy sauce and 1 t. sesame oil or hot chili oil and let sit for half an hour.

Clean 1 leek and thinly slice it in rounds.

Prepare the sides:

Using a very sharp knife, dice 1 meyer lemon into very small cubes without peeling it.  Remove all seeds.

Toast 1 C. peanuts, cashews or almonds, then chop roughly.

Thinly slice cabbage to make 1 C.

Peel and then thinly slice Watermelon Radish to make 1/2 C.

Peel a one-inch piece of fresh ginger and then thinly slice it.  This is easier to do if the ginger is frozen.

Place each “side” in it’s own small dish.

Wash the biggest leaves from 1-2 heads of Lettuce, then spin dry — leaving them whole.  Place in a bowl.

Heat 1 T. safflower or peanut oil in a wok and add the leeks.  Stir fry on medium heat until they are nicely browned but not burned, then remove.  Put the leeks in a small bowl.

Add 2 T. more oil to the wok and raise the heat.  Add the tofu in a single layer and allow to brown on the bottom, then stir fry until it is mostly b browned on both sides.

Put everything on the table and let people fill their own lettuce rolls with tofu and whichever topping or toppings they like.

Drizzle with Thai-style sweet chile sauce.  You can buy it or make your own as follows:

In a small pot, combine 1/2 C. rice vinegar, 1/2 C. fresh squeezed mandarin juice, 1 t. minced fresh garlic, 1 t. minced fresh ginger, and 1 t. red chile flakes.  Bring to a boil, then simmer for 5 minutes.  Then stir in 1 t. cornstarch and allow to cool.