Tofu Lettuce Wraps

I was craving lettuce wraps yesterday and looked online and found several recipes for using tofu.  I made a version that sounded fabulous, but though they were good, they weren't wow.  So I need suggestions.  I think the sauce could have used some thickening and I think I should have first baked  or really fried the tofu to give it a bit of a denser texture and crispiness (is that how you do it????).  

Here was what I used, all diced up into little chunks or matchsticks:

Carrots

mushrooms

firm tofu (extra firm would probably be better)

plenty of garlic

shallots and onions (if I would have had more shallots I would have used just them)

scallions

water chestnuts

ginger (fresh)

bean sprouts

First I stir fried the garlic/onion/ginger, then added the tofu, then the veggies and sauce.

for the sauce:

4 TBS lime juice

4 TBS Thai fish sauce

4 TBS tamarin sauce

2 TBS vegetarian version of oyster sauce

2 TBS rice vinegar

1 TBS honey

dash of cayenne (It needed more kick and some cornstarch or something to thicken it)

Toppings:

chopped peanuts

fresh Thai Basil

Sweet Chili Sauce

 

So what do you think would make it more wow?  Any suggestions?

Update:  These were pretty wow reheated for lunch the next day.  Maybe just giving the tofu time to fully absorb the flavor of the sauce is all it takes.