Leftover rice works great for this recipe. If it's already cooked, warm it in the microwave or on the stovetop for a minute or two.

If you haven't already cooked your brown rice, prepare it according to package instructions.

Press the tofu in paper towels and a clean tea towel to remove excess moisture. Then, cut it into small cubes and toss it in the reduced-sodium soy sauce or coconut aminos.

Put the cubes into the air fryer and cook at 350 F (175 C) for 15 minutes. Alternatively, place the cubes on a parchment-lined baking sheet and bake in a preheated 350 F (175 C) oven for 25 minutes.

Use the bottom of a mason jar or sturdy cup to crush the roasted peanuts against the cutting board.

Finely chop the scallions, both green and white parts.

Follow the recipe for cashew butter sauce. This creamy sauce adds a rich, nutty flavor that complements the tofu and lettuce wraps perfectly. Not only is it oil-free, but it also has no added sugar. If you don't have cashew butter on hand, you can also make it with peanut sauce or ginger wasabi sauce. Each of these sauces takes 10 minutes or less to prepare.

Separate and wash the butter lettuce leaves, then gently pat them dry.

Combine warmed brown rice and cooked tofu in a mixing bowl. Add crushed peanuts and chopped scallions. Pour in half of the cashew butter sauce and stir to combine.

Spoon a small amount of the mixture onto each lettuce cup. Top with fresh chopped cilantro and lime juice. Drizzle more of the cashew butter sauce, if desired. Sprinkle with optional sesame seeds.

Enjoy your tofu lettuce wraps immediately while fresh. They are best eaten with your hands, so get ready for a delicious, messy, and satisfying meal!