TOFU

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1 (14-oz.) block firm tofu, drained

¼ c. reduced-sodium soy sauce

3 tbsp. packed dark brown sugar

2 tbsp. unseasoned rice vinegar

1 tsp. toasted sesame oil

½ tsp. red pepper flakes

½ tsp. fish sauce (optional)

2 tbsp. vegetable oil

1" fresh ginger, minced

2 cloves garlic, minced

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FOR SERVING

Butterhead or romaine lettuce, leaves separated

Cilantro leaves

Chopped roasted peanuts

Lime wedges

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1. Wrap tofu in a clean kitchen towel or paper towels and place on a cutting board. Place a heavy flat object on top of tofu (like a skillet or baking sheet) and weigh it down with cans or another skillet. Let tofu drain for at least 15 minutes, and up to 45 minutes.

2. Crumble tofu into a medium bowl using your fingers. The biggest pieces should be about the size of a pea.

3. In another medium bowl, whisk together soy sauce, sugar, vinegar, sesame oil, red pepper flakes, and fish sauce, if using. (It’s OK if the sugar doesn’t dissolve completely; it will once added to the pan.)

4. In a large cast-iron skillet or nonstick pan over medium-high heat, heat vegetable oil until shimmering. Add tofu, shake into an even layer, and let cook undisturbed until deeply golden on the bottom, about 5 minutes.

5. Stir the tofu and continue to cook, stirring occasionally, until the tofu is crispy and golden throughout, about 4 minutes more. Add ginger and garlic and cook until fragrant, about 1 minute.

6. Add soy mixture to pan and cook, stirring occasionally, until no liquid remains, about 3 minutes more.

7. Add heaping spoonfuls of tofu mixture to the center of each lettuce leaf. Top with cilantro leaves, peanuts, and a squeeze of lime before serving.