Preheat oven to 350°F.

Lightly spray a 12-cup cupcake tray with oil and place 2 wonton cups into each of holes, using your fingers to press down lightly to form cups.

Bake the wonton cups until the edges of the wonton wrappers turn light brown and crisp around the edges, 12 to 15 minutes. Remove from the oven and set aside.

Meanwhile, place the low-sodium soy sauce, sriracha, coconut sugar, dark soy sauce, sesame oil, and Chinese 5 spice in a small bowl and whisk until combined. Set aside.

Heat the oil in a large nonstick sauté pan over medium-high heat. Once the oil is hot, add the mushrooms and tofu, and cook, stirring often, until most of the liquid has cooked out of the mushrooms and the tofu starts to crisp around the edges, 10 to 12 minutes.

Reduce the heat to medium. Add the white onion, water chestnuts, carrot, garlic, and ginger, mixing to combine.

Pour in the reserved liquid you whisked together and continue to cook until the white onion is slightly translucent, and the garlic is fragrant, 4 to 5 minutes.

Add the green onion, give it another mix to combine, and remove from the heat. Let the filling cool at room temperature about 10 minutes before assembling the wonton cups.

To assemble the wonton cups, place some lettuce or cabbage in the bottom of each cup. Spoon about 2 tablespoons of the mushroom and tofu mixture into each of the wonton cups and garnish with toasted sesame seeds and green onion.

Serve immediately and enjoy!