Heat 1 tbsp oil in a skillet over medium. Add pressed, crumbled tofu and sauté until edges turn golden (about 5 minutes), stirring gently.

Lower heat to medium-low, add minced garlic and sliced shallots. Cook until fragrant and translucent, about 2 minutes.

Stir in grated carrots and chopped mushrooms. Cook until veggies soften and mixture looks glossy, about 3 minutes. Season with soy sauce, lime juice, and brown sugar.

In a small bowl, combine soy sauce or tamari, rice vinegar, sweet chili sauce, and chili flakes (if using), whisking until smooth and lightly bubbling.

Lay crisp lettuce on a platter, spoon 2–3 tbsp of tofu mixture into each leaf, then top with mint, cilantro, and chopped peanuts.