Lettuce Wraps with Mushrooms and Tofu

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1 cup seasoned rice vinegar

1 tablespoon granulated sugar

4 Persian cucumbers, sliced into thin rounds

16 ounces shiitake mushroom caps

1 shallot, roughly chopped

1/3 cup raw cashews 

1 block extra-firm tofu, drained and pressed for 1 hour, torn into small pieces

2 tablespoons cornstarch

Kosher salt

1/4 cup soy sauce

2 tablespoons chili crisp, plus more for serving

2 tablespoons fresh ginger, grated on a rasp

1 tablespoon dark brown sugar

1 tablespoon black vinegar or balsamic vinegar

2 garlic cloves, grated on a rasp

1/2 teaspoon toasted sesame oil

2 tablespoons vegetable oil

Butterhead, Bibb or Boston lettuce, leaves separated, to serve 

1 1/2 cups honey-roasted peanuts, ground in a food processor

Thinly sliced avocado, to serve 

Lime wedges, to serve