Heat a drizzle of olive oil in a non-stick pan over high heat. When hot, add tofu and saute until golden brown, about 8 minutes. Toss occasionally to let the tofu get color evenly on all sides. Season with salt and pepper. Transfer to a plate and set aside.
Clean the pan with a paper towel to wipe off excess grease; then, heat a drizzle of olive oil in the pan over high heat. When hot, add garlic and ginger; saute until fragrant, about 2 minutes. Then, add diced jicama and grated carrot and saute until tender, about 6 minutes. Season with salt and pepper; then, mix in tofu. Add Shaoxing and vegetable stock to deglaze the pan; scrape off any bits off the side and bottom of the pan; cook off the liquids. Mix in dark soy sauce, soy sauce, hoisin sauce, brown sugar, and coriander leaves. Stir to coat sauces evenly and season with additional salt, pepper, and sugar to taste. Top with sesame seeds.
To serve, wash leaves of butter lettuce gently and keep the bowl-shaped curved leaves. Set aside other leaves. Serve with raspberry hoisin sauce, pickled rainbow carrots, sliced cucumber, microgreens, and the sauteed vegetable mix.
To assemble, take a lettuce leaf and scoop a few spoons of sauteed veggies; top with pickled carrots, sliced cucumbers, raspberry hoisin sauce, and microgreens. Roll into a wrap to eat.