Lettuce Wraps with Hoisin-Peanut Sauce

Directions

1. 1
   To prepare sauce, heat a small saucepan over medium heat.
2. 2
   Add canola oil to pan; swirl to coat.
3. 3
   Add shallot, and saut for 2 minutes.
4. 4
   Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute.
5. 5
   Remove from heat; stir in lime juice.
6. 6
   To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels.
7. 7
   Let stand 20 minutes, pressing down occasionally.
8. 8
   Heat a large nonstick skillet over medium-high heat.
9. 9
   Add sesame oil to pan; swirl to coat.
10. 10
    Add 1/3 cup green onions; saut 1 minute.
11. 11
    Add tofu; saut for 4 minutes, stirring occasionally.
12. 12
    Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; saut 1 minute.
13. 13
    Remove from heat; stir in cucumbers, carrots, and remaining green onions.
14. 14
    Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro.
15. 15
    Serve with sauce.