Cut the tofu horizontally in half and wrap in paper towels. Put a heavy weight, such as a pot, on top. Let drain while preparing the other ingredients, changing the towels once. Cut the tofu into 1/4-inch dice. Place the ground meat in a shallow dish, add the soy sauce, and toss lightly.
Blanch the water chestnuts in boiling water for 10 seconds, refresh in cold water, and drain. Chop coarsely.
Trim and discard the core of the lettuce. Separate the leaves, trimming the stem ends, and flatten with a knife. Arrange in a serving bowl or basket.
Heat a wok or skillet over medium-high heat. Add 1/2 tablespoon of the oil and heat until very hot, about 15 seconds. Add the ground meat and stir-fry, mashing to break up the large pieces, until the meat changes color and is cooked through. Drain in a colander.
Wipe the pan and reheat with the remaining 1 tablespoon oil until very hot. Add the minced garlic, ginger, and scallions and stir-fry until fragrant, about 15 seconds. Add the water chestnuts and toss lightly until heated through. Add the diced tofu and Sauce. Stir-fry to coat the tofu with the sauce, then cook, covered, for 1 1/2 minutes. Uncover and continue cooking until the sauce has thickened. Add the cooked meat and edamame and toss to coat. Scoop onto a serving platter or bowl and serve with the lettuce. To serve, spoon some of the mixture into a lettuce leaf, roll it up, and eat with your fingers.
For a vegetarian version, omit the meat and double the amount of tofu.
Replace the ground pork with turkey or beef.
For extra spice, add 1 teaspoon chili paste with garlic or crushed red pepper flakes when you add the oth
Reprinted from: Simple Asian Meals (c) 2012 by Nina Simonds. Permission granted by Rodale, Inc. Available wherever books are sold.
Photograph by Romulo Yanes.