Tear Extra Firm Tofu (1 block) into 3 pieces and press each with paper towels to remove any liquid.
Scoop Creamy Natural Peanut Butter (1/4 cup) into a microwave-safe bowl and heat to soften, about 30-40 seconds.
Add Canola Oil (1/2 cup), Pure Maple Syrup (1/8 cup), Low-Sodium Soy Sauce (1/8 cup), and Sesame Oil (1 tablespoon) to peanut butter and whisk to combine. Set aside.
Rinse Iceberg Lettuce (1 head) and set aside to dry.
Add Oil (to taste) to wok or pan and turn on medium-high. Crumble tofu by hand into pan. Add Mushroom (1 package) and cook while stirring frequently, until browned. Sprinkle with Salt and Pepper (to taste).
Add Scallion (3 stalk). Stir peanut sauce and pour over tofu mixture. Cook just a minute longer, being careful not to soak up all of the sauce.
Spoon tofu mixture into lettuce leaves and top with more scallions and crispy La Choy® Rice Noodles (1 cup). Pour extra sauce on top for more peanut flavor, enjoy!