Wash Buttercrunch lettuce leaves. Pat dry. 

Crumble 1 pound extra firm tofu and wring dry in a linen towel.  Brown tofu in peanut oil in a very hot wok. 

Remove tofu from wok and stir fry your choice of vegetables.  I like to use cabbage, carrots, and garlic.  Try daikon for added zing.

Return tofu to wok. 

Add peanuts and seasonings to taste (five spice powder, white rice vinegar, soy sauce, Thai garlic pepper sauce) 

Serve the hot stir fried vegetable and tofu mixture in Buttercrunch lettuce leaves.

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