Asian Basil-Lime Tofu Lettuce Wraps

Asian Basil Lime Tofu Lettuce Wraps
1pkg Extra Firm Tofu(drained and cubed 1cm)
1tbs oil(I use EVOO)
salt
1 small onion finely diced (I used vidalia)
8oz pkg mushrooms
1 small carrot
1 medium zucchini
2 large handfuls spinach

Sauce to coat
1tbs Bragg's Liquid aminos(you could use wheat free tamari instead, but I like Braggs)
1tsp Toasted sesame oil
1/4c water
1tsp lime juice
1tsp sriracha chili sauce
5-10 fresh basil leaves(depending on your taste-I used about 6) sliced very thin

All ingredients should be diced or finely chopped. You want them to mix well.

First I take the tofu(salted) and cook it in a cast iron skillet with about a tbs of EVOO-I have learned this is the best way to crisp tofu-especially if you don't have time to press it first. I cook till it is fairly browned on most sides. Set aside. (While the tofu is cooking prepare sauce by mixing all ingredients in a small bowl and set aside. If you want a thicker sauce you can add more water and a bit of cornstarch but I don't think there is need for it. It seasons everything just fine without it)

Start cooking the onions in the skillet while you are preparing the next ingredient. You can go down the list cooking it this way and prep as you go! After all ingredients are in cook until the zucchini is tender crisp- this won't take long, probably as soon as the spinach is wilted it will be ready to go.

Mix the tofu back in with the vegetables and add the sauce. Toss together to get everything nice and hot. Top with sesame seeds and serve with crisp lettuce. Delish!