To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. To prep the dried shiitake mushrooms: put the mushrooms in a small heat-proof bowl or measuring glass. Cover with boiling water. Let the mushrooms soak and soften in the water until tender, about 10 minutes. Drain the mushrooms and squeeze out the excess water. Slice.

Make the sauce: while the tofu presses and the mushrooms soak, prepare the peanut sauce. Simply add all of the peanut sauce ingredients to a small bowl and whisk to combine. Add more or less hot sauce as desired, I like it spicy. If the sauce is too thick, stir in a few teaspoons of water at a time until you reach the desired consistency. Set aside.

Prepare the filling: Once the tofu is pressed and the mushrooms are softened and sliced. Heat the sesame oil in a large skillet or non-stick pan over medium-high heat. Add the carrot, 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 - 10 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. Now add the mushrooms, hoisin, chili garlic sauce to taste, and rice vinegar. Stir and heat through for 1 - 2 minutes more. Remove from the heat.

Assemble the lettuce wraps: Spoon a couple of tablespoons of the tofu filling into each lettuce leaf. Drizzle with a couple of tablespoons of peanut sauce, then serve the rest of the peanut sauce on the side. Garnish with cilantro and roasted peanuts. Enjoy right away.