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Spicy lime and herbed tofu in lettuce cups

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Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Bon Appétit, January 2006 by Bruce Aidells and Nancy Oakes

Dressing:
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
Tofu:
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 16-ounce package	firm tofu, drained, cut into 1/2-inch cubes, patted dry
6 large or 12 medium	butter lettuce leaves

Preparation
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.

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

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