TOFU

• Press tofu for 30 minutes in a tofu press or wrapped in a paper towel with a large saucepan on top. Slice the block into five planks. Slice each of those planks in half lengthwise and then chop into uniform cubes. Pat cubes dry with a paper towel and toss the cubes with cornstarch to lightly coat. You want the cubes to be evenly coated and not stick together.
• In a large, ceramic coated cast-iron pan over high heat add the avocado oil.
• Add the tofu in an even layer. Do not crowd the pan. (work in batches if you need to!) Do not touch it for at least 4-5 minutes. Then using a silicone spatula gently flip the cubes to a different side. Continue doing this until each side is crispy. This will take about 15 minutes total, be patient! Remove from heat and add about 1/4 cup peanut sauce, toss to combine.

PEANUT SAUCE

• Whisk together all sauce ingredients. Use warm water, 1 tablespoon at a time to thin until desired consistency is reached. Taste and adjust, as needed.

ASSEMBLY

• In each lettuce leaf layer cucumber, bell pepper, carrot, avocado, tofu, herbs, lots of extra peanut sauce, crushed peanuts and squeeze of lime. OMG. You deserve this.