Lettuce Wraps

Ingredients

• 1 red bell pepper, sliced into thin 2-inch long strips
• 1 large carrot, sliced into thin matchsticks or peeled crosswise into thin rounds
• 1 Tablespoon ginger, minced or grated
• 2 garlic cloves, minced or grated
• 1/4 teaspoon red pepper flakes
• 3/4 cup hot water
• 3/4 cup rice or distilled white vinegar
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 2 14-16-ounce blocks extra-firm tofu, drained
• 2 Tablespoons canola oil
• 4 garlic cloves, minced or grated
• 2 Tablespoons ginger, minced or grated
• 4 scallions, thinly sliced, and divided, white parts for filling and green parts for sauce
• 1 (8-ounce can) water chestnuts, drained and diced small
• 1 large head iceberg lettuce, leaves separated into cups or wraps
• 1 teaspoon cornstarch
• 1 teaspoon water
• ¼ cup low-sodium tamari or soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon brown sugar
• 2 teaspoons canola oil
• ½ teaspoon red pepper flakes
• 2 garlic cloves, minced
• Scallion greens (above)