Add the diced mushrooms to a hot non-stick pan (med-high to high heat).

Sauté until they release their water, and let cook till all the water has cooked off.

While the tofu is draining & mushrooms are cooking, combine all the sauce ingredients and whisk thoroughly. Set aside.

Once the mushrooms are done, remove them from the pan and place in large mixing bowl.

Reduce heat to medium and cook the sliced celery until softened slightly. Remove and add to mushrooms when done.

Cut the tofu into small, roughly quarter-inch cubes.

Add the sesame oil to the medium-heat pan, and then add the tofu. Mix to coat the tofu cubes with the sesame oil. Sauté the tofu until it turns slightly golden on the sides. Remove from the pan and add to the mushrooms & celery.

Take the sauce and add it to the bowl with the sautéed mushroom/celery/tofu. Combine thoroughly.

Add scoops of the mixture to the lettuce leaves and top with the crushed honey roasted peanuts and chopped cilantro. Enjoy!

Serves 4