Jim Coleman Recipes

Herb and Lime Tofu in Lettuce Bundles

For this recipe you will need:

For the Dressing

• 1/4 cup thinly sliced peeled fresh ginger
• 3 Cloves Garlic
• 1 1/2 Tbsp finely minced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed
• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
• 2 tablespoons rice wine vinegar
• 3 tablespoons sweet chili sauce*
• 2 tablespoons olive oil

For the Tofu

• 1/2 cup diced seeded peeled cucumber
• 1/4 cup chopped green onions
• 2 cloves garlic minced
• 1/4 cup diced seeded plum tomato
• 2 tablespoons chopped seeded jalapeno chile
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai)
• 1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry

• 6 large or 12 medium butter lettuce leaves

For dressing:
Puree all ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)

For tofu:
Combine first 8 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.

Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.

Makes 6 first-course servings.