Thai Basil Tofu Lettuce Cups

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2 red bell peppers, diced

1/2 cup rice wine vinegar

1 tablespoon vegetable oil

1 tablespoon sesame oil

2 shallots, minced

4 cloves garlic, minced

3 tablespoons grated ginger

4 packages extra-firm tofu, pressed on a wire rack for at least 1 hour and up to 24

1 tablespoon Asian hot sauce, such as Sriracha

1 tablespoon salt

2 tablespoons fish sauce

1 tablespoon rice wine vinegar

1 tablespoon sugar

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 1/2 cups Thai basil, chopped

Salt

1/2 cup Thai basil, cut in chiffonade

2 cups cashews, roughly chopped

1/4 cup thinly sliced scallions

3 heads green leaf lettuce, cleaned and trimmed

Plum sauce, for serving