Heat 1 tsp vegetable oil in small saucepan over medium-high heat. Add ginger and cook until fragrant and beginning to brown, 1 to 2 minutes. Stir in rice and 1 tbsp water, cover, and steam until warmed through, 3 to 4 minutes.

Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and a pinch of salt and pepper and cook, stirring occasionally, until tofu is crispy in places, 5 to 6 minutes. Transfer crispy tofu to plate and wipe skillet clean.

Heat 2 tsp vegetable oil in same skillet over medium-high heat. Add garlic, scallion, and almonds and cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes. Add dates, mirin, tamari, and ¼ cup water and cook until sauce is slightly thickened, 2 to 3 minutes. Return crispy tofu to skillet and toss to coat.

Arrange lettuce leaves on serving plates and spoon some gingered rice into each leaf. Top with garlic-almond tofu and dates and sprinkle with cilantro. Serve lettuce cups with remaining rice and tofu. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.