Vietnamese Lettuce Rolls With Spicy Grilled Tofu

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.

• Ready In: 46 mins
• Serves: 4

Ingredients

• 1 (16 ounce) package low-fat tofu, extra-firm drained
• 1⁄2 cup lime juice, fresh squeezed
• 1⁄2 cup honey, organic
• 1⁄4 cup lemongrass, peeled & thinly sliced
• 2  tablespoons soy sauce or 2  tablespoons  Braggs liquid aminos
• 1⁄2 teaspoon  chili paste
• 1⁄4 teaspoon black pepper, freshly ground
• 1 1⁄2 teaspoons garlic, minced
•  cooking spray
• 1  head romaine lettuce
• 12  slices carrots, julienne-cut
• 12  slices  red peppers, julienne-cut
• 12  slices cucumbers, julienne-cut
• 12  slices purple cabbage, julienne-cut
• 12  green beans
• 12  basil leaves
• 1⁄2 cup cilantro leaf, chopped
• 36  small mint leaves
• 3  tablespoons  dry roasted peanuts, chopped

Directions

1. Cut tofu crosswise into 12 (1/2-inch) slices.
2. 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.)
3. Arrange tofu in a single layer in a 13 x 9-inch baking dish.
4. 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.
5. Prepare grill.
6. 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.
7. 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.
8. 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.