Love and Olive Oil

Spicy Lime and Herbed Tofu Lettuce Wraps

What’s better than a recipe that involves NO cooking whatsoever? Um, nothing? We made these for the first time tonight, and they were quite refreshing. Due to some poor menu planning on my part, we were missing quite a few of the ingredients, and made quite a few substitutions. The recipe below is our version, which we liked, but you can view the original recipe on Epicurious.

Spicy Lime and Herbed Tofu Lettuce Wraps

This recipe would be amazing if allowed to marinate. If you’re the plan ahead type, make the dressing and add the chopped tofu and let it sit for a few hours (or overnight). Also, next time we won’t strain the dressing so as to let more flavor come through.

Spicy Lime and Herbed Tofu Lettuce Wraps

Makes 6 appetizer servings or 3-4 main course servings.

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
1/4 cup fresh lime juice
2 tablespoons oyster sauce
2 tablespoons water
3 tablespoons sriracha chili sauce
1 teaspoon sesame oil

1/2 cup diced seeded peeled cucumber
1/4 cup chopped green onions
2 tablespoons chopped seeded serrano 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 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 and sesame oil. (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. Season to taste with salt and pepper.

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

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