Separate leaves of lettuce for wraps. To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps.

Drain tofu. Line a plate with paper towels. Cut tofu into 1" dice. Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1/4 tsp. salt.

Using hands, tear cilantro leaves.

Peel and halve shallot. Cut halves into 1/4" dice.

Slice jalapeño into thin rounds. Remove seeds for less spice. Wash hands and cutting board after working with jalapeño.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add half the shallots (reserve remaining for slaw) and tofu to hot pan. Stir occasionally until golden brown, 6-8 minutes.

Remove from burner.

While tofu cooks, continue recipe.

In a mixing bowl, combine vinegar, 1 Tbsp. olive oil, slaw mix, remaining shallots, and a pinch of salt. Set aside.

In another mixing bowl, combine mayonnaise and Sriracha (to taste).

Plate dish as pictured on front of card, placing tofu in lettuce cups. Layer two lettuce cups for extra crunch and structural support. You should have about 5-6 total. Top with slaw, cilantro, Sriracha mayonnaise (to taste), and jalapeños (to taste). Bon appétit!