Directions
1. Cut tofu into cubes, coat with corn starch, nutritional yeast, salt and pepper and place on a baking sheet. Drizzle with oil and bake on 400 degrees for 15 minutes
2. Meanwhile, add pepper, zucchini, and carrot to a medium heat pan and saute until soft enough to be poked with a fork. Add sweet chili and water chestnuts and saute for 5 minutes
3. Mix tofu into vegetables with sweet chili, add radish slices and place onto lettuce wraps
4. Top with your favourite peanut sauce
