Asian 'full o' goodness' Lettuce Wraps

I am pretty much digging the concept of wrapping food up in lettuce. The entire thing seemed wack-a-doodle to me at first, but after trying it out a few times I realized that it is actually a really good idea. In some ways my mind is tricked into thinking it is eating the carb version of a wrap, and as a bonus it gives a little extra crunch. I have tried wrapping all kinds of things with lettuce, maybe got a little lettuce savvy you may say.

Ingredients (makes about 10 wraps):
1 block of firm tofu, crumbled into bread crumb like pieces
1 red pepper, seeded and diced
1 large carrot, chopped into small pieces
3 cloves garlic, minced
1/2 tsp powdered ginger, or 1 tblsp fresh ginger, minced ( I prefer the fresh, but sometimes you don't have it on hand)

1 tblsp sesame oil
1/2 package of whole wheat spaghetti ( torn in half prior to boiling), cooked
1/2 cucumber, diced
1 Iceburg lettuce head, leaves separated carefully

Sauce:
2 tblsp light miso paste (you can find this is the Asian section of your grocery store. It usually comes in a tube or a small bag)
 1/2 cup peanut butter (smooth or crunchy)
2 tblsp brown sugar
1/2 cup coconut milk
1 tblsp soy sauce
1 tblsp lime juice

1) Saute tofu, red pepper, carrot, garlic, and ginger in sesame oil for 5 minutes (or until tofu begins to brown slightly). Set aside. Cook spaghetti according to package instructions. Combine tofu mix, and spaghetti with tongs. Set aside. 
2) In a sauce pan, mix all sauce ingredients together over medium heat until slightly bubbling. Pour on top of spaghetti mix and stir until coated.
3) Separate lettuce leaves carefully. Spoon about 1/4 cup of mixture into each lettuce leaf. Place about an 1/8 cup of cucumber pieces on top. Wrap any way you like (I usually place all of the ingredients into the center of the leaf, and then fold inwards). Enjoy!