Step 1

Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.

Step 2

Cut tofu in half horizontally. Press the tofu slices between paper towels to squeeze out as much liquid as possible. Crumble the tofu. Heat canola oil in a large nonstick skillet over medium-high heat. Add the crumbled tofu; cook, stirring and breaking into smaller pieces, until starting to brown, about 5 minutes. Add mushrooms; continue cooking and stirring until any liquid has evaporated, about 3 minutes. Stir in daikon, garlic, ginger and scallions. Add the reserved sauce; cook, stirring, until well combined and heated through, about 2 minutes.

Step 3

Spoon a scant 1/2 cup tofu mixture into each lettuce leaf. Top with carrots, if desired.