Tofu and Vegetable Lettuce Wraps

I just made the best lettuce wraps!! It was pretty easy, and super yummy :) Here's how it goes:
1 pound firm tofu
1 Cucumber
1 zucchini
1 cup bean sprouts
1 head of butter lettuce (living lettuce)
1 bundle of cilantro
1/2 cup of chopped carrots
1 can water chestnuts- you can get them in the Asian section at the grocery store
Garlic
Ginger root
Soy Sauce
Sesame oil
Salt
Pepper

Preheat oven to 375. Cut the tofu into small cubes and place on a lightly oiled cookie sheet. In a bowl, mix some soy sauce and sesame oil, then pour it over the tofu making sure to cover every piece. Bake for about 30 minutes, or until the tofu is crispy on the outside, and moist on the inside. While the tofu is baking, cut up the carrots, zucchini, water chestnuts and cucumber into small pieces, and chop up the cilantro. I also made some brown rice with mine, and you can just cook that as directed on the box, probably takes about 20 minutes. When the tofu is close to being done, put the bean sprouts, water chestnuts, zucchini, carrots, garlic (depending on taste), ginger (just a pinch), cilantro and salt and pepper into a pan with some peanut oil in it and cook for a few minutes. Add a few tablespoons of soy sauce, and when the tofu is done baking, add it to the pan. Add the water chestnuts, and cook until everything its nice and hot. Cut off some leaves of the butter lettuce, rinse, fill with the tofu and vegetable mixture, top it off with some cold cucumbers, and ENJOY!!! Sooo yummy! Here are some pictures of the process :)