• Wash and dry produce. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3/4-inch cubes. • Core, deseed, and dice bell pepper into 3/4-inch pieces. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro. Trim and discard root end from lettuce; separate leaves.

• Season tofu with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes. • Add bell pepper and a pinch of salt; stir to combine. Cook, stirring occasionally, until bell pepper is softened and tofu is lightly browned all over, 5-7 minutes. • Stir garlic powder and 2 tsp curry powder (4 tsp for 4 servings) into same pan. (TIP: Use more curry powder if you like a stronger flavor!) Cook, stirring occasionally, 1 minute.

• Thoroughly shake coconut milk in container before opening. Stir in coconut milk, chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4 servings). • Bring to a boil, then reduce heat to medium low. Simmer until curry has thickened and bell pepper is tender, 4-6 minutes. TIP: If curry seems too thick, stir in splashes of water as needed. • Taste and season with salt and more lime juice if desired. Turn off heat; stir in half the cilantro and lime zest to taste.

• Fill lettuce leaves with curry and garnish with remaining cilantro. • Divide lettuce wraps between plates; serve with any remaining lime wedges on the side.