Vietnamese Lettuce Rolls With Spicy Grilled Tofu

Name: Vietnamese Lettuce Rolls With Spicy Grilled Tofu
Prep time: 40 min
Cook time: 6 min
Total time: 46 min
Yield: 4 serving(s)
Ingredients: 453.59 g package low-fat tofu, extra-firm drained; 118.29 ml lime juice, fresh squeezed; 118.29 ml honey, organic; 59.14 ml lemongrass, peeled & thinly sliced; 29.58 ml soy sauce or 29.58 ml Braggs liquid aminos; 2.46 ml chili paste; 1.23 ml black pepper, freshly ground; 7.39 ml garlic, minced; cooking spray; 1 head romaine lettuce; 12 slice carrots, julienne-cut; 12 slice red peppers, julienne-cut; 12 slice cucumbers, julienne-cut; 12 slice purple cabbage, julienne-cut; 12 green beans; 12 basil leaves; 118.29 ml cilantro leaf, chopped; 36 small mint leaves; 44.37 ml dry roasted peanuts, chopped

Submitted by Miheehee

"Takes a bit of prep time chopping all the ingredients but totally healthy & delicious as an appie or Friday Finger Foods. You can put out all the ingredients and let everyone customize their own or you can pre-wrap them with rice-paper wraps. Can be customized with whichever veggies you like, but I prefer colourful and crunchy! Adapted from Cooking Light magazine."

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photo by Miheehee

Ready In:: 46mins
Ingredients:: 19
Serves:: 4

ingredients

453.59 g package low-fat tofu, extra-firm drained
118.29 ml lime juice, fresh squeezed
118.29 ml honey, organic
59.14 ml lemongrass, peeled & thinly sliced
29.58 ml soy sauce or 29.58 ml Braggs liquid aminos
2.46 ml chili paste
1.23 ml black pepper, freshly ground
7.39 ml garlic, minced
cooking spray
1 head romaine lettuce
12 slice carrots, julienne-cut
12 slice red peppers, julienne-cut
12 slice cucumbers, julienne-cut
12 slice purple cabbage, julienne-cut
12 green beans
12 basil leaves
118.29 ml cilantro leaf, chopped
36 small mint leaves
44.37 ml dry roasted peanuts, chopped

directions

Cut tofu crosswise into 12 (1/2-inch) slices.
Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu; place something heavy on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.)
Arrange tofu in a single layer in a 13 x 9-inch baking dish.
Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature 1 hour.
Prepare grill.
Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned.
Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use.
Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 1 carrot strips, 1 pepper strip, 1 green bean and 1 basil leaf. Wrap leaf around toppings. Serve with reserved marinade.