10-Minute Crispy Tofu Lettuce Wraps with Thai Peanut Sauce

Sauté tofu on medium-high heat in a non-stick pan until golden brown on each side. 2. Once golden brown, turn the pan down to low heat, add 2 tablespoons of coconut aminos, and sauté for another minute. 3. While tofu is cooking, chop up scallions and cashews. Wash and prep your romaine leaves. 4. Make peanut sauce by adding all ingredients to a jar and whisk well to combine. If sauce is too thick, add more water (1 tablespoon at a time). 5. Spoon tofu cubes into romaine cups, drizzle with sauce and garnish with cashews and scallions. 6. Serve and enjoy!