Spicy Lime and Herbed Tofu in Lettuce Cups

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1/4 cup thinly sliced peeled fresh ginger

1/4 cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed

1/4 cup fresh lime juice

2 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons water

3 tablespoons sweet chili sauce

1/2 cup diced seeded peeled cucumber

1/4 cup chopped green onions

1/4 cup diced seeded plum tomato

2 tablespoons chopped seeded jalapeño chile

1 tablespoon finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh basil (preferably vietnamese or thai)

1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry

6 large or 12 medium butter lettuce leaves

Directions:

1. For dressing: Puree first 5 ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)
2. For tofu: Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
3. Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
4. *Available in the Asian foods section of most supermarkets and at Asian markets.

By RecipeOfHealth.com