Spicy Lime and Herbed Tofu in Lettuce Cups
Fresh and vibrant lettuce cups filled with tofu cubes marinated in a zesty lime-lemongrass dressing, complemented by crisp vegetables and fragrant herbs. A light and refreshing Asian-inspired dish that's both healthy and flavorful.
Ingredients
- •¼ cup thinly sliced peeled fresh ginger
- •¼ cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed
- •¼ cup fresh lime juice
- •2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- •2 tablespoons water
- •3 tablespoons sweet chili sauce*
- •½ cup diced seeded peeled cucumber
- •¼ cup chopped green onions
- •¼ 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 package firm tofu
- •6 leaves butter lettuce leaves
Cooking Instructions
- 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.)
60 min
- 2.
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
5 min
- 3.
Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
5 min
- 4.
*Available in the Asian foods section of most supermarkets and at Asian markets.
