1/2 block extra firm tofu, cubed (or 8 ounces of diced chicken breast or raw shrimp)
2 tablespoons olive oil
1 head butter leaf lettuce
1/4 cup crushed peanuts
2 tablespoons sesame seeds
Heat a large pan or wok over medium-high heat and add in 1 tablespoon oil and cubed tofu (or other protein of choice). Sauté, stirring often, until tofu is browned on all sides (or your protein of choice is browned/cooked through), about 5-7 minutes. Remove tofu from the pan and set aside.
To the hot pan, add in the other 1 tablespoon of oil and the vegetables from the Teriyaki Kit and sauté for 2-3 minutes, until vegetables begin to soften.
Pierce the noodle pack from the meal kit with a fork and microwave for 45 seconds, then add noodles to the pan with the vegetables and break apart with tongs.
Pour in the Teriyaki sauce from the meal kit and add back in the cooked tofu (or other protein), then stir until everything is heated through, 2-3 more minutes.
Transfer to a large bowl and serve with butter leaf lettuce leaves. Fill each lettuce cup with a scoop of the teriyaki mixture and sprinkle with the crushed peanuts and sesame seeds.