Menu Description: “Wok-seared tofu, red onions, water chestnuts with mint and lime. Served with cool lettuce cups.”

After publishing the original version of my clone for this chain’s Chicken in Soothing Lettuce Wraps in 2006 the requests for a clone of the vegetarian version began to flow in. I had always been a big fan of the chicken version and was hesitant to even try the vegetarian version thinking that it could not possibly be as delicious. Boy, was I wrong! Chef’s at the Chinese bistro chain use finely diced baked tofu where the chicken would be which gives the filling a great texture. The red onion, lime juice and mint add a special flavor combo that many feel makes this dish taste even better than the original. You must track down some baked tofu and give this one a try. Baked tofu has a dark exterior and is much firmer than regular tofu. If you can’t find it at your supermarket you can get it at Asian markets or in specialty stores such as Whole Foods. It comes in a variety of flavors like teriyaki and curry, but you want the unflavored stuff. Slicing it up is as simple as cutting it into thin slices, cut those slices in half lengthwise, and then cutting across those julienned slices so that you end up with very small diced pieces. Crank your stove up as high as it goes for this one.