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Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes.
Add all of the sauce ingredients to a small bowl and whisk to combine. Set aside.
In a large skillet or non-stick pan heat the oil over medium-high heat. Add the onion, ginger, and garlic. Sauté for about 5 minutes until the onions turn translucent and begin to brown.
Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 minutes until the tofu begins to brown.
Add the mushrooms and continue to cook until the mushrooms are cooked through and darker in colour, about 5 minutes.
Add all of the sauce to the tofu and mushrooms and stir to mix in. Remove from heat.
Spoon a couple of tablespoons of the tofu filling into each lettuce leaf, and then garnishing with any toppings as desired.