Asian Lime and Herbed Tofu in Lettuce Cups

• 14 cup grated fresh ginger
• 14 cup fresh lemongrass, thinly sliced
• 14 cup fresh lime juice
• 2 tablespoons fish sauce (read NOTE*)
• 2 tablespoons water
• 3 tablespoons sweet chili sauce
• 12 cup English cucumber, peeled
• 14 cup scallion
• 14 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)

1. NOTE*: Nam pla or nuoc nam (fish sauce) is available in Asian markets.
2. I would strongly suggest to begin by using only 1 TEASPOON of the fish sauce in this recipe and then adjust seasoning accordingly.
3. For vegetarian version, omit the fish sauce.)
4. DRESSING: Puree the first 5 ingredients in a blender.
5. Allow the mixture to stand at least 5 minutes or up to 1 hour.
6. Stir in chili sauce.
7. Strain the dressing into a small bowl, pressing down the solids with a spatula to release the liquids.
8. Discard solids.
9. TOFU: Toss together the first 7 ingredients.
10. Next add the tofu and salad dressing, tossing to coat well.
11. For each serving, arrange 1 or 2 lettuce leaves on a plate.
12. Divide the tofu mixture onto the lettuce leaves.

ginger, fresh lemongrass, lime juice, fish sauce, water, sweet chili sauce, cucumber, scallion, tomatoes, fresh jalapenos, fresh cilantro, mint, fresh basil, firm tofu, butter

Taken from www.food.com/recipe/asian-lime-and-herbed-tofu-in-lettuce-cups-148093 (may not work)