Heat a pan with sesame oil. Add ginger and garlic and saute till fragrant.
Add both crumbled and cubed tofu and spread them out evenly for them to brown lightly.
Add mushroom, mix well and cook till it wilts and any moisture present in the tofu evaporates.
Add red chilli flakes, salt, green onions, mix and cook over low flame for 1 to 2 mins.
Add the sauce to the pan and stir well for the ingredients to get coated well.
Cook over low flame for another 1 to 2 mins till the stuffing comes together.
Arrange the lettuce leaves on a plate and spoon the stuffing mixture into each one.
Top with toasted white sesame seeds, green onions, dash of Sriracha.
Serve these lettuce wraps immediately.