1.Lightly spray a heated large non-stick frying pan with oil; cook garlic, ginger, chilli, mushrooms, water chestnuts and tofu over high heat, stirring, for about 10 minutes, or until browned.
2.Add sauces to pan; cook for 30 seconds. Spoon mixture into lettuce leaves; top with onion, coriander and mint. Serve with a squeeze of lime juice.
For a non-vegetarian option, substitute tofu with lean chicken mince. You could use butter lettuce leaves, if you prefer. For extra heat, add an extra fresh long red chilli.Note