You could serve this sticky hoisin tofu tumbled over rice with the lettuce on the side, but where's the fun in that? It's a balancing act to ensure your leaf cup doesn't runneth over with the saucy, veg-packed mix before you get it to your mouth. It's a challenge you'll be happy to accept.
Use the coarse side of a box grater to grate tofu.
Heat vegetable oil in a wok or large frypan over medium-high heat. Add tofu and cook, stirring occasionally, for 6–7 minutes or until golden brown and slightly crispy.
Using the box grater, coarsely grate carrot. Trim and cut beans into 1cm pieces. Thinly slice spring onion, keeping white and green parts separate. Peel and crush garlic. Drain water chestnuts and roughly chop.
Add carrot, beans, white spring onion and water chestnuts and a big pinch of salt to pan with tofu and cook for 2–3 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant.
Add hoisin sauce, honey and sesame oil and cook for 1–2 minutes or until warmed through and sticky. Stir through green spring onion.
Heat rice according to packet instructions. Rinse and separate lettuce leaves. Serve tofu mixture in lettuce cups with rice.