Cut all the vegetables in preparation.
Cut tofu into cubes and place in a pan filled with water. Bring to the boil until the tofu rises to the surface of the water. Drain water and transfer tofu to a food processor and process to a coarse consistency.
Heat 1 tbs sesame oil in a wok and add mushrooms, garlic, chilli and crushed coriander root. Stir-fry for 3 to 4 minutes.
Add the minced tofu, tamari, and ¾ of the shallots.
Stir through lemon juice, pumpkin seeds and coriander leaves.
Serve mixture spooned into lettuce leaves with reserved shallots on top.