Press the tofu between paper towels to squeeze out as much liquid as possible. Then do it again!
Heat a tablespoon of oil and crumble in the tofu, breaking it into very small pieces as it cooks, add in the Miso Ginger Paste. Continue cooking for 5 minutes.
While the tofu is cooking, finely chop the mushrooms, spring onion and onion. Grate the ginger and carrots.
Add the diced mushrooms to the tofu and cook for a few more minutes.
Add 1/2 cup of stock and let it cook down until it has the right consistency to scoop into the iceberg leaves.
Wash the iceberg lettuce and cut the bottom end off and then peel (best you can) the leaves off one at a time, each one makes a wrap!
Top with remaining green onions, grated carrots and serve!
