"From Bon Appetit January 2006. Wonderful tofu taking on the flavors of whatever ingredients you add to it-a blank canvas waiting to be painted..."
grated fresh ginger
fresh lemongrass, thinly sliced
fresh lime juice
( read NOTE*)
sweet chili sauce
English cucumber, peeled
firm tomatoes, diced
fresh jalapenos, seeded and chopped
fresh cilantro, chopped
of fresh mint, chopped
fresh basil, chopped
( use Thai or Vietnamese basil if available)
firm tofu, drained, cut into 1/2-inch cubes
( tofu can be weighed down under heavy pans to release the water content)
butter lettuce leaves
( or 12 medium sized)
NOTE*: Nam pla or nuoc nam (fish sauce) is available in Asian markets. I would strongly suggest to begin by using only 1 TEASPOON of the fish sauce in this recipe and then adjust seasoning accordingly. For vegetarian version, omit the fish sauce.)
DRESSING: Puree the first 5 ingredients in a blender. Allow the mixture to stand at least 5 minutes or up to 1 hour. Stir in chili sauce.
Strain the dressing into a small bowl, pressing down the solids with a spatula to release the liquids. Discard solids.
TOFU: Toss together the first 7 ingredients. Next add the tofu and salad dressing, tossing to coat well.
For each serving, arrange 1 or 2 lettuce leaves on a plate. Divide the tofu mixture onto the lettuce leaves.
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Asian Lime and Herbed Tofu in Lettuce Cups (cont.)