Open the marinated tofu pack & remove tofu. Reserve the marinade. Crush the tofu with a fork.
Heat the peanut oil in a wok or a fry pan. Add the tofu and stir fry until heated through. Add the rice and mix well. Pour in reserved marinade and continue to cook until the liquid has reduced. Stir in coriander .Set aside.
Meanwhile, place the carrot, spring onion, cucumber, vinegar and chilli in a small bowl and toss to combine. Leave to pickle for at least 10 minutes, stirring occasionally to coat the vegetables.
Place the tofu scramble, vege pickle in the lettuce cups. Top with some extra spring onion, chilli and peanuts. Serve with dumpling sauce.