Tofu Chickpeas Lettuce Wraps

Ingredients: ¼ cup julienned carrots,1 cup chickpeas (boiled and drained),3 dry whole red chilies (seeds removed),1 tbsp. chopped cilantro,2 cloves garlic,1 tsp ginger paste,2 tbsp. low sodium soy sauce,1 tsp pure maple syrup,1 tbsp. olive oil,3/8 tsp salt,1 1/2 pounds firm tofu, patted dry and cut into ½-inch squares,¼ cup warm water,¼ cup white of green onions,1 tsp white sesame seeds,2 tbsp. white vinegar
Instructions:

1. Soak the whole red chilies in warm water for 10 minutes and grind into a smooth paste. Keep it aside.
2. Heat oil in a nonstick pan/wok and add garlic, ginger and sesame seeds.
3. Add scallions/green onions into the pan and saut well.
4. Add carrots and mix again.
5. Add the prepared chili paste, soy sauce, and vinegar and mix very well.
6. Add Tofu, mix, cover and cook for 2 minutes.
7. Add chickpeas, salt and maple syrup.
8. Mix and again cover and cook for 2 minutes.Lastly, add cilantro mix properly and turn off the flame.
9. Serve the tofu chickpeas mix on the fresh lettuce leaves and top it with few drops of lemon juice.

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