Preheat over to 400 degrees.

Take tofu out of container and dry. Toss in bowl w/ soy sauce, salt and pepper. Spread single-layer on cookie sheet and bake 35-45 minutes or until crisp and golden.

Toast nuts in a dry skillet over medium heat for 4-5 minutes, until golden. Remove and set aside.

Increase skillet heat to medium-high and saute garlic and ginger in olive oil for 2 minutes. Add tofu, water chestnuts, scallions, vinegar, remining soy sauce, sesame oil, sugar and water and heat for 5 minutes or until most of the liquid is absorbed.

Transfer to bowl and add nuts.

Serve w/ Lettuce Cups and Hoison Sauce.