Heat a large skillet over medium-high heat.

Add 1 tablespoon of dark sesame oil to the skillet.

Add minced ginger, garlic, and sliced shiitake mushrooms to the skillet and saute for 5 minutes.

Transfer the mushroom mixture to a large bowl and add 1 tablespoon of lower-sodium soy sauce.

Add another 1 tablespoon of dark sesame oil to the skillet.

Swirl the oil to coat the pan.

Add cubed tofu, chopped asparagus, and chopped red bell pepper to the skillet.

Saute for 2 minutes.

Add shelled edamame and thinly sliced green onions to the skillet.

Saute for an additional 2 minutes.

Add the tofu mixture to the bowl with the mushroom mixture.

Add 2 tablespoons of lower-sodium soy sauce, rice vinegar, and freshly ground black pepper to the bowl.

Cook precooked brown rice according to package directions.

Add the cooked rice to the tofu and vegetable mixture in the bowl.

Spoon approximately 1/4 cup of the tofu mixture into each Bibb lettuce leaf.

Sprinkle each lettuce wrap with chopped dry-roasted peanuts.

Serve immediately.