Vietnamese Lettuce Rolls With Spicy Grilled Tofu |
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Prep Time: 40 Minutes Cook Time: 6 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Takes a bit of prep time chopping all the ingredients but totally healthy & delicious as an appie or Friday Finger Foods. Adapted from Cooking Light magazine. Ingredients:
1 (16 ounce) package low-fat tofu, extra-firm drained |
1/2 cup lime juice, fresh squeezed |
1/2 cup honey, organic |
1/4 cup lemongrass, peeled & thinly sliced |
2 tablespoons soy sauce or 2 tablespoons braggs liquid aminos |
1/2 teaspoon chili paste |
1/4 teaspoon black pepper, freshly ground |
1 1/2 teaspoons garlic, minced |
cooking spray |
1 head romaine lettuce |
12 slices carrots, julienne-cut |
12 slices red peppers, julienne-cut |
12 green beans |
12 basil leaves |
1/2 cup cilantro leaf, chopped |
36 small mint leaves |
3 tablespoons dry roasted peanuts, chopped |
Directions:
1. Cut tofu crosswise into 12 (1/2-inch) slices.
2. 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 something heavy on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.)
3. Arrange tofu in a single layer in a 13 x 9-inch baking dish.
4. 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.
5. Prepare grill.
6. 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.
7. 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.
8. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 1 carrot strips, 1 pepper strip, 1 green bean and 1 basil leaf. Wrap leaf around toppings. Serve with reserved marinade.
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