1. 1

   Step 1

   Whisk 6 g cornstarch with 45 ml water until smooth.

2. 2

   Step 2

   Stir in 22.5 ml light soy sauce, 5 ml dark soy sauce, 22.5 ml oyster sauce, 5 ml sesame oil, 15 ml cooking wine, 5 g sugar, and 5 g ginger.

3. 3

   Step 3

   Drain 250 g tofu, slice, and crumble with fingers into mince-like pieces.

4. 4

   Step 4

   Heat 15 ml oil in a large pan over high heat.

5. 5

   Step 5

   Add 75 g onion, 5 g garlic, and 65 g carrot. Sauté for 60 seconds.

   Timer 1 min
6. 6

   Step 6

   Add 60 g green beans and 35 g mushrooms. Cook for 2 minutes until beans are tender-crisp.

   Timer 2 min
7. 7

   Step 7

   Add the crumbled tofu to the pan and toss to combine.

8. 8

   Step 8

   Pour the sauce mixture over the filling.

9. 9

   Step 9

   Stir for 60 seconds until the sauce thickens and coats the mixture.

   Timer 1 min
10. 10

    Step 10

    Transfer the filling to a serving bowl.

11. 11

    Step 11

    Serve with 12 lettuce leaves, 30 g peanuts, 20 g green onions, and 10 ml Sriracha on the side.

12. 12

    Step 12

    Assemble by spooning filling into lettuce leaves and topping with condiments.

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