Crush 12 oz of firm or very firm tofu into crumbles, then marinate with 1 T. soy sauce and 1 t. sesame oil (or hot chili oil if you prefer).
Separate the leaves of 1 head of Red Butter lettuce. Soak them in cold water, then rinse the bases to remove any stubborn silt. Wash again, then spin dry and refrigerate for 15 minutes.
Peel and then thinly slice fresh onion to make 1 C. Marinate in lemon or lime juice for 10 minutes.
Scrub 3 carrots and 1 beet, then thinly slice or use a mandolin to make julienne strips.
Toast 1 C. peanuts in a skillet or the toaster oven, then chop roughly.
Wash 1 bunch of Cilantro and chop sprigs to make 1 C.
Heat 2 T. safflower or peanut oil in a wok until it is very hot, then add the tofu, reserving any remaining marinade. Allow the tofu to brown where it is touching the wok, then stir it to turn. Continue frying, stirring every few minutes, until it is nicely browned. (You can skip this step if you like your tofu uncooked). Add the leftover marinade back into the tofu, then stir in the onions and lime juice.
Place each of the ingredients in a bowl, then place all the bowls on the table. Let everyone assemble their own rolls.