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Ingredients
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Tofu filling
Lettuce & toppings
Optional garnish & serving sauce
Method
Tofu filling
Press and crumble tofu
Drain the 14 oz block of firm tofu and press it for 15–20 minutes to remove excess water. After pressing, crumble the tofu into bite-sized pieces with your hands or a fork so it resembles coarse crumbs.
Prepare aromatics and vegetables
Mince the garlic (3 cloves) and ginger (1 tablespoon). Finely dice the red bell pepper, grate the carrot, thinly slice the scallions and separate the white and green parts, and finely chop the mushrooms (4 oz).
Cook filling
Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the tofu and cook, stirring occasionally, for 5–7 minutes until edges begin to brown and moisture mostly evaporates. Push tofu to one side, add the white parts of the scallions, minced garlic and ginger and cook 30–45 seconds until fragrant. Add the diced red pepper, grated carrot and chopped mushrooms and cook 3–4 minutes until vegetables soften.
Season
Stir the tofu back together with the vegetables. Add 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin, 1 teaspoon sesame oil, and 1 teaspoon sriracha (adjust heat to taste). Cook 2–3 more minutes, stirring, so flavors meld and liquid reduces. Taste and add up to 1 teaspoon additional soy sauce or black pepper (1 tsp) if desired. Stir in 1 tablespoon toasted sesame seeds and the green parts of the scallions. Remove from heat.
Lettuce & toppings
Prepare lettuce and toppings: separate and gently dry 12 butter lettuce leaves. Arrange on a platter. Julienne 1/2 cup cucumber, rinse 1/2 cup bean sprouts if using, and pick cilantro leaves (1/2 cup). Cut 3 lime wedges.
Assemble wraps: spoon about 2–3 heaping tablespoons of the warm tofu filling into the center of each lettuce leaf. Top each with cucumber, bean sprouts, cilantro and a sprinkle of crushed roasted peanuts (about 2 teaspoons per wrap if using). Add extra hoisin or sriracha as desired and finish with a lime squeeze.
Serve
Serve immediately while filling is warm so lettuce remains crisp. Leftover filling can be refrigerated in an airtight container for up to 3 days; reheat in a skillet with a splash of water or soy sauce to loosen before assembling more wraps.