Make the sauce: In a small bowl, combine hoisin sauce, tamari, rice vinegar, and maple syrup. Whisk them together until well mixed and set aside. The sauce is key to infusing the filling with flavor, so make sure you whisk until smooth.
Prepare the tofu mixture: Take your extra-firm tofu and press it to remove excess moisture. Crumbling or tearing it into small pieces is essential for the right texture. Slice the green onions, mince the garlic, and grate the ginger. These ingredients will add a wonderful aromatic flavor to your dish.
Cook the tofu: Heat a non-stick skillet over medium heat. Add the crumbled tofu and sauté for 6 to 7 minutes until it becomes slightly golden. Stir occasionally to prevent sticking, watching for a nice golden color. This step gives the tofu an appealing texture and prevents it from becoming mushy.
Add the cashews, green onions, garlic, and ginger to the tofu. Stir and sauté for 2 to 3 minutes until the ingredients are well combined, and the garlic is fragrant. The smell during this step is heavenly, and it's where the flavors really start to come together.
Now, reduce the heat to medium-low and pour the hoisin-tamari sauce over the tofu mixture. Cook for an additional 1 to 2 minutes, just until everything is warmed through. Stir gently to ensure the sauce coats the filling evenly.
Assemble the wraps: Scoop the tofu mixture down the center of each butter lettuce leaf, making sure not to overfill them. The lettuce helps hold everything together while adding a lovely crunch. Drizzle some peanut sauce over the top for an extra layer of flavor.
Top with your choice of garnishes, such as mung bean sprouts, sesame seeds, crushed peanuts, or additional green onions. Serve immediately and watch them disappear!
