Spa Cuisine - Thai Style Tofu Lettuce Wraps

• 4 tablespoons rice vinegar
• 1 12 tablespoons unsulphured molasses
• 4 teaspoons minced garlic
• 2 teaspoons crushed pepper
• 13 cup tamari teriyaki sauce (San-J)
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons sesame oil
• 8 (4 ounce) tofu, squares
• 1 large european seedless cucumber, peeled and cut into 1/4 dice
• 2 cups fresh mung bean sprouts
• 12 cup cilantro leaf
• 1 cup chopped roasted peanuts (or any nuts)
• 1 head lettuce

1. In a small saucepan, mix the vinegar with the molasses and cook over moderate heat, stirring until blended; add 1 teaspoons of the garlic and crushed red pepper and let cool.
2. In a large bowl, mix 3 T. of sweet seasoned vinegar with remaining 3 T. of garlic and teriyaki, ginger, and sesame oil; set aside 1/4 Celsius of this teriyaki marinade.
3. Add the tofu to the remaining marinade in the bowl and refrigerate for at least 1 hour or overnight.
4. Light a grill or preheat the broiler and position a rack 6" from the heat.
5. Remove the tofu from the marinade and let it drain, then grill or broil for about 3 minutes per side, until browned and cooked through.
6. Transfer the tofu to a cutting board and let rest for 5 minutes.
7. Cut the tofu crosswise into 1/2" strips and mound in a bowl.
8. In a medium bowl, toss the cucumber with the remaining sweet seasoned vinegar.
9. Put the bean sprouts, cilantro, and peanuts in separate bowls.
10. Arrange the lettuce leaves in a basket.
11. Let guests wrap the tofu and garnishes in lettuce leaves and pass the teriyaki marinade and cucumber salad separately.

rice vinegar, molasses, garlic, pepper, teriyaki sauce, ginger, sesame oil, european, sprouts, cilantro leaf, peanuts, head lettuce

Taken from www.food.com/recipe/spa-cuisine-thai-style-tofu-lettuce-wraps-206669 (may not work)