Heat 2 tbsp of oil in a large skillet over medium-high heat. Add shiitake mushrooms and cook for 3-4 minutes, stirring frequently until they start to take on a golden color. Add garlic and shallot. Cook for an additional 2-3 minutes until shallot is soft and both are fragrant, stirring constantly. The goal is to get the mushrooms a nice dark golden brown without burning the garlic or shallot. Adjust heat, as needed.

Add mushrooms to a bowl and top with foil to keep warm. Set aside.

To the same cast iron skillet, heat 2 tbsp oil over medium-high. Crumble the tofu into the pan. Tofu is very prone to sticking, so stir frequently and add a tbsp of water, if needed. Cook for about 4-5 minutes until most of the moisture has left the tofu. There should be less moisture if you are using extra-firm and pressed the tofu beforehand.

Once the tofu starts to take on a golden color, add the soy sauce, tahini, sesame oil, rice vinegar, juice from ½ lime. Stir well to combine.

Add the chopped cashews and cook for 2 minutes to lightly toast the nuts. Stir in green onion whites and take skillet off the heat.

Whisk together all ingredients until creamy. Set aside.

To assemble the lettuce wraps, take a butter lettuce leaf and add cooked rice, a generous scoop of tofu mixture, a few shiitake mushrooms, and optional, but highly encouraged, additional toppings: carrot matchsticks, green onions, fresh mint, fresh cilantro, drizzle of tahini, and sprinkle of salt.