Vietnamese Lettuce Rolls with Spicy Grilled Tofu

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Vietnamese Lettuce Rolls with Spicy Grilled Tofu

 

1 16-ounce package water-packed firm tofu, drained

1/2 cup fresh lime juice

1/2 cup honey

1/4 cup thinly sliced peeled fresh lemongrass

2 tablespoons low-sodium soy sauce

3/4 teaspoon chile paste with garlic

1/4 teaspoon freshly ground black pepper

3 garlic cloves, minced

cooking spray

1 head romaine lettuce

1/2 cup cilantro leaves

3 tablespoons chopped dry-roasted peanuts

36 small mint leaves

36, 2 inch strips julienne-cut carrot

12 basil leaves

 

Cut tofu crosswise into 12, 1/2 inch slices. Place tofu slices on several layers

of heavy-duty paper towels. Cover tofu with additional paper towels. Place a

cutting board on top of tofu; place a cast-iron skillet on top of cutting board.

Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without

tearing or crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking

dish.

Combine juice and the next 6 ingredients (juice through garlic) in a small

saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves.

Pour over tofu. Cover and let stand at room temperature 1 hour.

Prepare grill.

Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place

tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or

until browned.

Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for

another use. Remove bottom half of each lettuce leaf; reserve for another use.

Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons

cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil

leaf. Wrap leaf around toppings. Serve with reserved marinade.

Makes 4 servings.