Drain 1 tin (approx 565g) of water chestnuts well & dice them into small pieces.

Next, combine the hoisin sauce, light soy sauce, rice vinegar & sesame seed oil in a bowl. Mix well & set aside.

Heat 2 tsp of cooking oil in a nonstick frying pan over medium high heat. Crumble the tofu into the frying pan & cook for about 5 minutes. Then add in the mushrooms & continue to cook for another 5 minutes until any remaining tofu liquid has cooked off.

Add in the water chestnuts, garlic, ginger, red chilli flakes & 4 cut stalks of the spring onion (keeping 1 stalk aside for garnishing). Cook for another 1-2 minutes until fragrant.

Pour in the sauce mixture & stir to coat everything well then remove from heat.

Spoon the mixture into individual washed and dried romaine lettuce leaves. Garnish with the remaining spring onions, some grated carrot & sesame seeds. Serve with your favourite sambal or chilli sauce.