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Stir together hoisin, 1 tablespoon water, and 2 tablespoons each sambal oelek and vinegar. In a separate bowl, mix remaining 1 tablespoon sambal oelek and 3 tablespoons vinegar.
Crumble tofu and toss with cornstarch to evenly coat. Heat 2 tablespoons oil in a large nonstick skillet over high until shimmering. Add tofu; season with salt and pepper and cook, stirring occasionally, until edges crisp, 6 to 8 minutes. Transfer to a plate.
Add remaining 2 tablespoons oil and shiitakes; season. Cook, stirring often and breaking up any browned bits, until golden, 5 to 6 minutes. Return tofu to skillet along with hoisin mixture; cook until thickened slightly, 1 to 2 minutes. Stir in bell pepper; remove from heat. Serve in lettuce cups with steamed rice, peanuts, and vinegar sauce.