Worth a trip

Spicy Lime and Herbed Tofu in Lettuce Cups

Name: Spicy Lime and Herbed Tofu in Lettuce Cups
Cuisine: thai
Ingredients: 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*; 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

A small grocery run gets this on the table.

Ingredients

Steps

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directions

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.)
2.
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
3.
Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
4.
*Available in the Asian foods section of most supermarkets and at Asian markets.

Recipes sourced from Epicurious.com.

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