Cut tofu in half lengthwise, then cut ¼-inch thick slices.
Lay flat cutting board, place two paper towels on top of slices and place a heavy object on top, like a saucepan.
Let sit for 3-5 minutes for the paper towels to absorb the liquid. Discard paper towels.
Add tofu to the frying pan with a little cooking oil on medium heat.
Using a fork, break tofu into tiny pieces as it cooks.
Cook until tofu begins to brown.
Add remaining teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch and sriracha to pan and stir to combine. Cook for a few more minutes, then remove from heat.
Break apart a head of lettuce and rip lettuce pieces in half if they are too large.
Spoon tofu mixture onto lettuce wrap. Sprinkle with sesame seeds and carrots if desired. Serve immediately.
Notes
Make sure to remove excess liquid from tofu before cooking.