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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.



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