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1.To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and saute for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook a minute or two. Remove from heat and stir in lime juice about 5 minutes after cooling. Set aside.
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2.To prepare both fillings, first spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally. Or if in a hurry, press the tofu with both hands to remove excess water, crumble into pieces.
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3.Heat a large nonstick skillet or pan over medium-high heat. Add sesame oil to pan; swirl to coat. Brown the ground pork until cooked through, then add 1/3 cup green onions and tofu; saute for 4 minutes, stirring occasionally. Separate half of the pork/tofu to another skillet or pan for the Korean filling.
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4.For the Thai filling: add cilantro (if available), soy sauce, ginger, sugar, and Sriracha; saute a few minutes. Remove from heat and set aside. For the Korean filling: add the gochujang and remaining ingredients; saute a few minutes. Remove from heat and set aside.
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5.Slice up cucumber, carrot, and remaining green onions into long strips. Wash and rinse each Bibb lettuce leaves under cold water. Plate the fresh greens and vegetables together.
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6.Top lettuce leaf with desired ingredients: rice (if available), Thai or Korean filling, carrot and zucchini strips, and hoisin-peanut sauce.
