Ingredients:
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 cucumbers, peeled
1/4 cup scallions
1/4 cup firm tomatoes, diced
2 tablespoons fresh jalapenos, seeded and chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon 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)
Directions:
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.
Servings: 6-8
Time preparation: 60 min.
Time total: 60 min.