Spicy Lime And Herbed Tofu In Lettuce Cups Recipes

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SPICY LIME AND HERBED TOFU IN LETTUCE CUPS



Spicy Lime and Herbed Tofu in Lettuce Cups image

Provided by Bruce Aidells

Yield Makes 6 first-course servings

Number Of Ingredients 15

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

Steps:

  • 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.)
  • 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.
  • *Available in the Asian foods section of most supermarkets and at Asian markets.

ASIAN LIME AND HERBED TOFU IN LETTUCE CUPS



Asian Lime and Herbed Tofu in Lettuce Cups image

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...

Provided by COOKGIRl

Categories     Soy/Tofu

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup grated fresh ginger
1/4 cup fresh lemongrass, thinly sliced
1/4 cup fresh lime juice
2 tablespoons fish sauce (read NOTE*)
2 tablespoons water
3 tablespoons sweet chili sauce
1/2 cup English cucumber, peeled
1/4 cup scallion
1/4 cup firm tomatoes, diced
2 tablespoons fresh jalapenos, seeded and chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon of fresh mint, chopped
1 tablespoon fresh basil, chopped (use Thai or Vietnamese basil if available)
1 lb firm tofu, drained, cut into 1/2-inch cubes (tofu can be weighed down under heavy pans to release the water content)
6 large butter lettuce leaves (or 12 medium sized)

Steps:

  • 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.

Nutrition Facts : Calories 70.6, Fat 3.3, SaturatedFat 0.7, Sodium 483.6, Carbohydrate 5.2, Fiber 1.3, Sugar 1.6, Protein 7.1

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