Set the tofu to press per our usual, except press for only 30 minutes. While it is pressing:

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

Wash and slice the mushrooms.

Peel the daikon if needed and process into small strips. Slice the green onion and combine with the daikon. Mince the garlic and combine, then set aside. Julienne 1 carrot. Wash the lettuce and have it ready for the wraps.

When the tofu is done pressing, dry sautee the mushrooms. Add the tofu and crumble in the pan, cooking until the liquid disappears and it is beginning to brown. Stir in the daikon, garlic, ginger powder, and scallions. Add the sauce and cook, stirring, until well combined and heated through, about 2 minutes.

Assemble the wraps with scoops of this mixture topped with the carrot strips.