Press Tofu according to directions, cut into two equal pieces and place in a container, cut into two equal pieces and place in a container

Add all marinade ingredients together, whisk and pour over tofu.

Cover and place in the refrigerator for at least 1 hour

Slice mushrooms thin

Place in a container

Whisk marinade ingredients together

Pour over mushrooms

Cover and refrigerate for at least 1 hour

Preheat grill to medium-low

Place tofu pieces directly on the grill or on a grill mat, or in a grill basket.

Then cook 7-8 minutes on each side.

Remove from grill; wait until cool to the touch, and then cut into bite-sized pieces.

Set aside, or place back into the container with the leftover marinade and refrigerate until ready to use

Dice white onion

Drain and chop water chestnuts

Cut ends off lettuce and clean.

In a large non-stick skillet, over medium-low heat, cook onions until translucent.

Add mushrooms with the marinade and cook until marinade dissipates.

Then, add water chestnuts and cook for a few minutes.

Then, add cooked tofu.

Toss with vegetables until heated through

Place a large, shallow bowl in the middle of a bigger plate.

Place lettuce cups around the bowl.

Place vegan lettuce wrap filling in the bowl.

Serve with your choice of sauces (I served with Chinese mustard and Tamari)