Whisk together the peanut butter, water, lime juice, sweet chili sauce, soy sauce, Sriracha sauce, and brown sugar.
Gently toss the tofu and half of the chopped peanuts with the peanut sauce. Set aside.
Heat the sesame oil in a nonstick pan over medium heat. Add the garlic and ginger. Cook for 2 minutes, taking care not to brown. Add the pepper and carrot. Cook for 2 minutes.
Add the cabbage and soy sauce, and cover the pan tightly with a lid. Cook for 2 minutes, until the cabbage just begins to soften.
Remove the vegetables from the heat and set aside to cool to room temperature. Toss together with the green onions, cilantro, basil, and mint.
Lay out the leaves of lettuce. One leaf will be enough if they are large. If the leaves are small, use two leaves and slightly overlap them.
Divide the tofu mixture evenly between the lettuce cups then top with the sautéed vegetables and herbs.
Garnish with the remaining chopped peanuts.
Serve with fresh lime wedges.