Roasted Tofu Lettuce Wraps

Preheat oven to 450ºF.

Dry tofu and cut into cubes. Toss the tofu in a bowl with 2 tablespoons soy sauce, salt and pepper.

Spread tofu out on a baking sheet and bake for 30 to 40 minutes, turning once, until golden and crisp.

In a large skillet over medium-high heat, saute the garlic and ginger in olive oil for 3 minutes.

Add tofu, chestnuts, scallions, rice vinegar, remaining soy sauce, sesame oil, sugar and water and heat 5 minutes or until liquid is absorbed.

Meanwhile, pan fry pine nuts and almonds in a dry skillet over medium heat until golden, about 4 to 5 minutes.

Transfer tofu mixture to a bowl and stir in the nuts.

Serve in lettuce wraps or over rice, with Hoisin sauce.