Press the tofu (see note below).

Line a skillet with a very thin layer of broth and sauté shallot, fresh ginger, and garlic until fragrant and water has evaporated.

Whisk soy sauce, remaining broth, peanut butter, vinegar, hot sauce, sweet red chili sauce, hoisin sauce, Worcestershire sauce, and ketchup together in a small bowl. Meanwhile, add tofu to a skillet and break into big chunks with a spatula. Cook, stirring to incorporate everything. Add sauce and stir to combine.

Continue to cook a few minutes, until sauce absorbs into tofu.

Let cool almost to room temperature. Add more hoisin, hot sauce, or peanut butter as desired.

Garnish with green onions and spoon into lettuce wraps. Should be served just barely warmer than room temperature.

Note: Press the tofu by wrapping the tofu in a clean kitchen cloth and placing between two cutting boards. Place a large, heavy object on the top board. Allow to rest for 209 minutes, forcing excess water out of the tofu.