Sauté potatoes and mushroom cubes with olive oil in an ovenproof frying pan, then add the tofu cubes. Keep warm in the stove at 75 °C.
For the dip, mix the soy sauce with 2 crushed garlic cloves and honey and season with a little lemon juice. Finely dice the shallots, garlic cloves, galant and spring onions and place in a suitable bowl with the chopped coriander. Mix the quantity with the earth apple mushrooms.
Season everything strongly with the juice of one lemon, soy sauce, chili, salt and freshly ground pepper, spread evenly on the lettuce leaves and roll up. Bring the lettuce rolls to the table with the dip.