Wash and cut your choice of veggies into large pieces (Cut out the seeds and white insides of the bell peppers) and put them into a large food processor
Drain the water chestnuts and add to the food processor. Hit pulse about 10 times until it’s all chopped into very small pieces.
Put sesame oil in the bottom of a skillet and turn on to medium heat.
Add the chopped veggies to the skillet and stir frequently for about 3-5 minutes.
Crumble the drained, pressed tofu into the skillet with the veggies.
Make the sauce – mix the mirin, Braggs, ginger, and garlic, then drizzle mixture over the veggies and tofu.
Cook for about 5 more minutes, stirring frequently until the veggies are just tender and most of the liquid has evaporated.
Wash romaine or bib lettuce and pat it dry with a paper towel, then fill the lettuce cups with the tofu and veggie mixture.
Notes
Use a food processor to quickly chop the veggies into very small pieces.
If using zucchini, only add a small amount (about 1/2 cup) or your mixture will be too wet.
If you want wraps to be spicy, add 1 tsp of sriracha or Chili Garlic Sauce to the dressing.