Tofu In Lettuce Cups

• 2 lbs firm silken tofu, cut into 1/2-inch cubes
• None None Peanut oil, for deep-frying
• 1 medium red onion, thinly sliced
• 1 medium cucumber, seeded and thinly sliced
• 1 cup bean sprouts
• 1/4 cup firmly packed Thai basil leaves
• 1/2 cup firmly packed fresh cilantro leaves
• 8 large iceberg lettuce leaves
• None None FOR THE DRESSING
• 1/4 cup lemon juice
• 1 tbsp grated palm sugar or brown sugar
• 1 1/2 tbsp dark soy sauce
• 1 1/2 tsp sambal oelek (Indonesian ground chili paste)

1. Spread the tofu, in a single layer, on a paper towel-lined tray. Cover the tofu with more paper towels. Let stand for 1 hour, changing the paper after 30 mins.
2. Heat the oil in a wok on medium-high heat. Deep-fry the tofu, in batches, for about 3-5 mins, or until lightly browned. Drain on paper towel.
3. For the dressing, whisk all the ingredients in small bowl until the sugar dissolves.
4. Combine the tofu, onion, cucumber, bean sprouts, herbs and dressing in a large bowl. Season to taste.
5. Serve on lettuce leaves.

silken, peanut oil, red onion, cucumber, bean sprouts, basil, cilantro, dressing, lemon juice, sugar, soy sauce, sambal oelek

Taken from recipes-plus.com/api/v2.0/recipes/36041 (may not work)