Rinse and drain the Brown Rice (1 cup) until the water runs clear.
Cook the brown rice on the stovetop with Water (2 1/2 cup) for 30-40 minutes on medium-high heat. Once cooked, let cool, then place in the freezer to quickly dry out while you prepare the other ingredients. You can also do this in advance and store the rice in a covered container in the fridge overnight.
Wrap the Extra Firm Tofu (1 block) between a few sheets of paper towel or a clean kitchen towel. Place between two plates or cutting boards and rest a few heavy cans or a cast-iron skillet on top. Wait 15-30 minutes for excess moisture to drain out of the tofu.
Combine the Peanut Butter (3 tablespoon), Soy Sauce (2 tablespoon), Sriracha (1 tablespoon), Garlic (1 clove), Fresh Ginger (1 tablespoon), and Lime (1) into a jar. Ensure that the lid is tight and shake to combine. Store in the fridge until ready to serve.
Pat the tofu dry and cut into 1-inch by 1-inch (2cm) cubes.
Combine the Soy Sauce (1/3 cup), Hot Sauce (1/4 cup), Brown Sugar (2 tablespoon), Lime Juice (1 tablespoon), Garlic (4 clove), and Fresh Ginger (2 tablespoon) in a glass container or bowl.
Coat the tofu with the marinade. Refrigerate for at least 4 hours or overnight.
Remove the tofu blocks from the marinade and leave to dry slightly on a baking rack.
Prepare the tofu coating by combining the Corn Starch (1/2 cup), Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon). Toss the tofu in the coating.
Fry in a shallow pan with oil until crispy. Leave to drain on a wire rack.
Place Butter (2 tablespoon) and Olive Oil (1 tablespoon) into a heavy frying pan. Add dry, cooked rice and stir until cripsy, about 10 minutes.
Assemble the Lettuce (1 head) leaves by layering tofu, crispy rice, peanut lime dressing, and Scallion (2 tablespoon).