Combine 2 cups vinegar, soy sauce, olive oil, garlic, oregano and 4 cups water and marinate tofu in this mixture 24 to 48 hours. Whisk together remaining 1/2 cup vinegar and sugar; marinate carrots and daikon in this mixture about 1 hour. Pat tofu dry on paper towels and grill until grill marks form on each side. Cut 1 slice tofu into 6 cubes per serving. Mound on 1 lettuce leaf and top with 2 tablespoons carrot mixture, 1 tablespoon sprouts and 2 teaspoons peanuts.