• Before starting, wash and dry all produce. 
• Meanwhile, remove and discard outer layer of iceberg lettuce.
• Halve lettuce, then separate 8 (16) leaves from the head. Set aside. (NOTE: Use remaining lettuce for a future creation!)
• Thinly slice mint leaves. 
• Core, then cut pepper into 1/4-inch slices. 
• Peel, then mince or grate garlic. 

• Heat a large non-stick pan over medium-high.
• When hot add 1/2 tbsp (1 tbsp) oil, then peppers and cabbage. Cook for 4-5 min, stirring occasionally until tender. 
• Season with salt and pepper.  
• Transfer veggies to a plate. Set aside. 

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu and garlic.
• Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
• Reduce heat to medium, then add half the hoisin and 2 tbsp (4 tbsp) warm water.
• Season with salt and pepper, then stir to combine.

• In a small bowl, combine, soy sauce, seasoned rice vinegar and remaining hoisin.
• Season with pepper, then stir to combine. 

• Divide lettuce leaves between plates, then fill with tofu mixture and veggies. 
• Sprinkle mint over top.
• Drizzle spicy mayo over top, if you like.
• Serve hoisin dipping sauce on the side or drizzle over top. 

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.