Lettuce Wraps with Hoisin-Peanut Sauce

To prepare sauce, heat a small saucepan over medium heat.

Add canola oil to pan; swirl to coat.

Add shallot, and saut for 2 minutes.

Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute.

Remove from heat; stir in lime juice.

To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels.

Let stand 20 minutes, pressing down occasionally.

Heat a large nonstick skillet over medium-high heat.

Add sesame oil to pan; swirl to coat.

Add 1/3 cup green onions; saut 1 minute.

Add tofu; saut for 4 minutes, stirring occasionally.

Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; saut 1 minute.

Remove from heat; stir in cucumbers, carrots, and remaining green onions.

Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro.

Serve with sauce.