Remove the tofu from its container then wrap in paper towels. Set a heavy object on top of it to press out any excess water. Let sit for 5-10 minutes, then dice and set aside.

In a bowl mix together the main dish’s soy sauce, sambal oelek, almond butter, rice vinegar, salt, and Swerve brown.

Turn your Instant Pot onto it’s medium sauté setting. Adjust temperate if needed. Add the sesame oil and sambal oelek. Then add in the garlic powder and minced ginger. Sauté for a couple of minutes before adding in the mushrooms and tofu.

Sauté the mushrooms and tofu for several minutes, then pour in the main dish sauce you just mixed together. Mix in ½ a cup of water.

Turn off the sauté function, then turn on the pressure cooking function. Set it to low, and adjust the time for 3 minutes. Close the lid and make sure the vent is set to seal, then allow the Instant Pot to complete it’s cooking process.

While the tofu is cooking, you can pre-make the sauce that goes on top. Mix together all of the “sauce to top with” ingredients. It will be very thick, so add in at least 4 tablespoons of water to thin it out. You can add more if you’d like it thinner.

Peel the head of lettuce apart and wash the leaves.

Do a quick release on the Instant Pot once it’s done. Remove the lid, then mix in the chopped cilantro.

Serve the tofu on the butter lettuce leaves, spoon the sauce on top, then garnish with chopped cilantro and sesame seeds.