Vegan Siam Lettuce Cups

These are inspired by the Siam Lettuce Cups from Wild Ginger. A quarantine innovation. Incredibly flavorful. Substituted nectarines for the mango because that was what I had. And cucumber and water chestnuts for jicama. Again, cuz that's what I have. I'll list both in the ingredients.

FOR THE SAUCE
2 Tbsp coconut aminos

1-2 sheets seaweed
1 ½ Tbsp tamarind concentrate
75 ml (a bit more than 1/3 cup) fresh lime juice
1 tbsp palm or soft dark brown sugar
1-2 tbsp chile sauce (sriracha)

½ container tofu

FOR THE SALAD
½ cucumber cut into matchsticks (original recipe calls for 2 Tbsp jicama)

½ can water chestnuts, cut into matchsticks
1 tbsp fresh root ginger, sliced into matchsticks
2-4 tbsp peanuts, ground
¼ cup cilantro, roughly chopped
¼ cup basil leaves, finely sliced
Baby lettuce or romaine leaves
1 nectarine, cut into matchsticks (original recipe calls for mango, julienned)

DIRECTIONS

1. Put the coconut aminos, seaweed, tamarind paste, lime juice, sriracha, and sugar into a blender or food processor and blend together until they make a smooth sauce.
2. Heat the oil in a non-stick pan over a medium heat. Crumble the tofu into the pan and cook over medium heat for about 10 minutes, until it just starts browning a bit.
3. Add the sauce mixture to the tofu and simmer for another 5 mins or so -- so that all the ingredients are warm and have meshed.
4. Mix the jicama, ginger, peanuts, coriander leaves, basil, and chillies together in a bowl. Toss it gently with the tofu/sauce mixture.
5. Spoon the fish mixture between lettuce leaves and turn out on to serving plates. Garnish with nectarines (or mangos).