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Press the tofu for 30 minutes to remove excess moisture.
Cube the pressed tofu into 1-inch pieces.
In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, honey, and sesame oil.
Heat the olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes per side until lightly browned.
Add the garlic and ginger to the skillet and cook for 1 minute until fragrant.
Pour the sauce over the tofu and toss to coat. Cook for 2-3 minutes until the sauce thickens slightly.
Remove from heat and stir in the green onions.
Serve the bang bang tofu in the lettuce leaves.