In a medium bowl, whisk together the soy sauce, ginger, garlic, red pepper flakes, and sesame oil. Add the tofu and toss to coat evenly. Set the bowl aside.
Heat a wok or large deep skillet over medium-high heat. Add 1 tablespoon of vegetable oil and when hot, add the tofu and any marinade remaining in the bowl. Cook 5 to 7 minutes, stirring occasionally. Carefully transfer the tofu back to the bowl to stay warm, then return the empty skillet to heat. Add the remaining tablespoon of vegetable oil and when hot, add the vegetables from the Stir Fry Kit. Cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes. Add the sauce packet from the Stir Fry Kit and toss to coat the vegetables evenly. Add the tofu, toss to combine, and remove from heat.
To serve, select a cup-shaped leaf from the head of iceberg lettuce. Scoop several spoonfuls of sautéed vegetables and tofu into the lettuce cup, making a mini taco shape. Repeat with the remaining lettuce cups and sautéed veggies. Serve hot, with sriracha hot sauce for garnish if desired, and enjoy!
Recipe courtesy of Husbands That Cook.