Spicy Lime and Herbed Tofu in Lettuce CupsPornchai Mittongtare
Recipe information
Yield
Makes 6 first-course servings
Ingredients
Dressing
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*
Tofu
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
Preparation
For dressing:
Step 1
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.)
For tofu:
Step 2
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
Step 3
Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
Step 4
*Available in the Asian foods section of most supermarkets and at Asian markets.
