Drain and remove tofu from package. Press tofu for a minimum of 30 minutes to remove any excess liquid.
In a separate bowl, mix hoisin sauce, light and dark soy sauce, fish sauce, chili bean sauce, and rice vinegar.
Heat wok to medium-high heat and add a neutral oil. Once hot, add in diced onions and stir until translucent. Then add in minced ginger and garlic until fragrant.
Crumble tofu into tiny pieces (similar to ground proteins) and add to wok. Mix well with fragrants.
Pour sauce mixture over tofu and stir-fry until color is evenly distributed.
Finally, add in the chopped green onion and stir-fry for a final 30-40 seconds.
Wash and prep lettuce. If using romaine lettuce, use the leaves closer to the core as these are more firm and will hold up well as a base.
Scoop about 2-3 spoonfuls of the tofu mixture into each lettuce wrap and enjoy! You can top with a sprinkle of toasted white sesame seeds for some extra protein.