Ingredients 
Herb and Lime Tofu Lettuce Bundles
A tantalizing blend of Asian flavors!
Recipe provided by Chef
Jim Coleman,host of
PBS-Television's Healthy Flavors
For additional creative and healthy recipes
check out our extensive recipe collection.
Dressing
1/4 cup fresh ginger, peeled and thinly sliced
1 ½ 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
2 tablespoons olive oil
3 tablespoons sweet chili sauce*
*Find these items in the Asian foods section of your supermarket or an Asian market.
Tofu
1/2 cup cucumber, peeled, diced and seeded
1/4 cup chopped green onions
1/4 cup diced seeded plum tomato
2 tablespoons chopped seeded jalapeño 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 oz) package Nasoya or Azumaya firm tofu, drained, cut into 1/2-inch cubes,
patted dry
6 large or 12 medium butter lettuce leaves
PreparationFor 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 7 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.
Serves 6
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