I find the browning adds a depth and texture to the pork .) Add one cup of water and cover tightly with a lid . Set on low and cook for 6 to 8 hours .
After 5 hours , add the butternut squash , the kale , and tomatoes . If liquid seems low , add the reserved tomato juice . Cover and continue to cook another hour or so until squash is tender and pork shreds easily .
With tongs or a slotted spoon , arrange the vegetables on plates , then break the pork apart into generous chunks and place over the vegetables . Spoon the braising liquid from the pan over the pork .
Press the tofu between paper towels to squeeze out as much liquid as possible . Refresh the paper towels and press again . In a small bowl , stir together the hoisin , soy sauce , rice vinegar , and sesame oil . Set aside .
Heat the two teaspoons of oil in a large non-stick skillet over medium-high heat . Once the oil is hot , crumble in the tofu , breaking it into very small pieces as it cooks , stirring frequently for about 5 minutes . Add mushrooms and continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden , about 3 minutes . Stir in the water chestnuts , garlic , ginger , red pepper flakes , half of the green onions , and cook until fragrant , about 30 seconds more .
Pour the sauce over the top of the tofu mixture and stir to coat . Cook just until you hear
bubbling and the sauce is warmed through , 30 to 60 seconds . Spoon the tofu mixture into individual lettuce leaves . Top with remaining green onions , grated carrots , and additional red pepper flakes as desired . En-