• 2 teaspoons

  vegetable oil

  see savings

  
• 1 

  medium onion, chopped (1 1/2 cups)

  see savings

  
• 1 tablespoon

  minced fresh ginger

  see savings

  
• 1 tablespoon

  minced lemongrass

  see savings

  
• 2 

  cloves garlic, minced (2 teaspoons)

  see savings

  
• 1 pound

  extra-firm tofu, crumbled

  see savings

  
• 1 

  8-ounce can water chestnuts, drained and chopped

  see savings

  
• 4 tablespoons

  low-sodium soy sauce

  see savings

  
• 4 tablespoons

  hoisin sauce

  see savings

  
• 1 

  to 2 teaspoons vegetarian chile sauce, such as vegetarian sriracha

  see savings

  
• 16 

  butter lettuce or iceberg lettuce leaves

  see savings

  

• 1 large

  carrot, peeled and grated

  see savings

  
• 1/2 cup

  chopped green onions

  see savings

  
• 1/2 cup

  chopped fresh mint

  see savings

  
• 1/2 cup

  finely chopped peanuts

  see savings

  
•  

  Hoisin and chile sauces

  see savings

  

1.

To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.

2.

Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes. Reserve extra garnishes for Hot Pot.