In a large sauté pan over medium high heat, add 2 tablespoons of vegetable oil. Add 1 pound of ground tofu, season with kosher salt and freshly ground black pepper. Cook until browned, about 5-6 minutes.
Add ¼ cup of Thai chili paste and stir into tofu to coat.
Thoroughly wash ½-inch piece of ginger (including the skin), 1 red bell pepper, ¼ head of red cabbage, 3 scallions, and ahandful of fresh cilantro under cool, running, drinkable water.
Peel the ginger with a spoon, then mince. Chop the bell pepper. Shred the cabbage. Chop the scallions. Finely chop the cilantro. Mince 2 cloves of garlic.
Add the minced ginger, chopped bell pepper, and minced garlic to the pan. Cook for an additional 2-3 minutes.
Add the shredded cabbage and ¼ cup of hoisin sauce and cook until cabbage begins to soften. Stir in the chopped scallions and the chopped cilantro. Remove from heat.
Thoroughly wash 1 head of butter lettuce under cool, running, drinkable water. Dry and remove leaves carefully.
Add tofu to lettuce wraps and garnish with ¼ cup of chopped roasted and salted peanuts. Eat up, Mama!