Directions
1. Cut tofu into cubes, coat with corn starch, nutritional yeast, salt and pepper and place on a baking sheet. Drizzle with oil and bake on 400 degrees for 15 minutes
2. Meanwhile, add pepper, zucchini, and carrot to a medium heat pan and saute until soft enough to be poked with a fork. Add sweet chili and water chestnuts and saute for 5 minutes
3. Meanwhile, heat oil in a pot and place rice wraps in the oil. They will puff up quickly, then remove them
4. Mix tofu into vegetables with sweet chili, place onto lettuce wraps and top with wonton crisps
