Ingredients
-
-
1/4
-
1/4
-
1/4
-
2
-
2
-
3
-
-
1/2
-
1/4
-
1/4
-
2
-
2
-
1
-
1
Directions
Asian Lime and Herbed Tofu in Lettuce Cups,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…,The flavours here are so good, but we did not enjoy the raw tofu. I should have followed my instinct and shallow-fried it to get rid of the raw taste and the excess moisture (even after pressing). Very good recipe.,The dressing is outstanding & crazy full of flavor! I don’t like the texture of ‘raw’ tofu so I baked it to firm up more but overdid it & it was hard. :(It soaked in the dressing & was still tasty. Love the loads of vegetation, low on sodium & fat. YUM! Made for ZWT9, Mike & the Appliance Killers!
ps. i keep a tube of lemongrass paste that i found in the produce section in my fridge so used that. And I didn’t grate the ginger for the dressing – i let my blender do that!
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Steps
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1
Done
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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.) |
|
2
Done
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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. |
|
3
Done
|
Strain the Dressing Into a Small Bowl, Pressing Down the Solids With a Spatula to Release the Liquids. Discard Solids. |
|
4
Done
|
Tofu: Toss Together the First 7 Ingredients. Next Add the Tofu and Salad Dressing, Tossing to Coat Well. |
|
5
Done
|
For Each Serving, Arrange 1 or 2 Lettuce Leaves on a Plate. Divide the Tofu Mixture Onto the Lettuce Leaves. |
