1. Press 120g tofu between paper towels to remove excess moisture, then crumble with a fork. 2. Heat 5ml olive oil in a non-stick skillet over medium heat. 3. Add 3g minced garlic and 3g grated ginger. Cook for 30 seconds. 4. Add the crumbled tofu and cook for 5 minutes, stirring occasionally. 5. In a small bowl, whisk together 10ml soy sauce, 10ml rice vinegar, 5g maple syrup, 5g sriracha, 5ml sesame oil, and 10ml lime juice to make the sauce. 6. Add half of the sauce to the tofu and cook for 2 minutes. 7. In a bowl, combine 50g grated carrot, 50g thinly sliced bell pepper, 50g julienned cucumber, 30g shredded red cabbage, 10g chopped green onions, 5g chopped cilantro, and 5g chopped mint. 8. Toss the vegetables with the remaining sauce. 9. Wash and dry 90g lettuce leaves. 10. To assemble, fill each lettuce leaf with the tofu mixture and vegetable mixture. 11. Sprinkle with 15g chopped peanuts before serving.