Begin by preparing the tofu. First, press the tofu block with paper towels to remove excess water. Slice it into cubes and transfer them to a mixing bowl. Toss the cubes with olive oil, salt, pepper, and cornstarch until evenly coated. Line a baking sheet or air fryer basket with parchment paper. Cook the tofu cubes at 400°F (200°C) for 15-20 minutes, flipping them halfway through, until they are golden brown and crisp
Prepare the Thai peanut sauce. Combine all the ingredients except for the water in a bowl. Whisk them together until fully blended. Taste the sauce and adjust the seasonings as needed. Gradually add water a little at a time. The sauce should be creamy with a consistency that's thick enough to coat the back of a spoon yet still fluid enough to pour easily.
Transfer the tofu to a large saucepan set over medium heat. Pour in the peanut sauce, reserving some for drizzling over the lettuce cups when serving. Stir the tofu until it's evenly coated.
To serve, carefully detach lettuce leaves from the head to form 4-6 cups, ensuring they are intact for filling. Evenly distribute the tofu mixture among the cups. Garnish with everything seasoning, chopped green onions, and a drizzle of the reserved peanut sauce. Serve with lime wedges and any other toppings of your choice!