Friday, March 21, 2008

Spicy Lime And Herbed Tofu In Lettuce Cups

Spicy Lime And Herbed Tofu In Lettuce Cups
Bon Appétit | January 2006

Makes 6 first-course servings.
Bruce Aidells and Nancy Oakes
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
For dressing:
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.)

For tofu:
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.

Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.

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