1 Soak mushrooms in 100 ml (approximately 1/4 cup) of hot water and for 10 minutes. Rinse and spin dry the lettuce leaves. Rinse scallions, trim and cut into thin rings.
2 Peel the garlic and crush with the flat side of a knife. Peel ginger root and finely grate. Peel shallots and chop finely.
3 Trim cabbage, rinse, remove the stalk and cut into narrow strips.
4 Drain the mushrooms in a sieve and collect the soaking water in a small bowl. Remove mushroom stems and finely chop the mushroom caps.
5 Rinse cilantro, shake dry and finely chop stalks and leaves separately.
6 Cut tofu into small cubes.
7 Mix soy sauce and hoisin sauce in a small bowl with 4 tablespoons mushroom water, sugar and sesame oil. Mix cornstarch in a little cold water and mix into the sauce.
8 Heat the wok, add canola oil and swirl to coat. Add shallots, garlic, ginger and cilantro stalks and fry while stirring for 1 minute.
9 Add tofu and stir for 1 minute. Add mushrooms and cabbage and cook 2-3 minutes stirring constantly.
10 Add sauce mixture and bring to a boil. Add chopped cilantro leaves and stir. Spread the mixture on lettuce leaves. Sprinkle with scallions and serve.