Ingredients
1/4
cup thinly sliced peeled fresh ginger
1/4
cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed
2
tbsp fish sauce (such as nam pla or nuoc nam)*
3
tbsp sweet chili sauce*
1/2
cup diced seeded peeled cucumber
1/4
cup chopped green onions
1/4
cup diced seeded plum tomato
2
tbsp chopped seeded jalapeño chile
1
tbsp finely chopped fresh cilantro
1
tbsp finely chopped fresh mint
1
tbsp 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
Directions
2.
Puree first 5 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.)
4.
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
5.
Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
6.
*Available in the Asian foods section of most supermarkets and at Asian markets.
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