spicy lime and herbed tofu in lettuce cups

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Servs: 6

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  • add   <b>Dressing</b><br> 1/4 cup thinly sliced peeled fresh ginger<br> 1/4 cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed<br> 1/4 cup fresh lime juice<br> 2 tablespoons fish sauce (such as nam pla or nuo

Instructions

  1. For dressing:
  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.)
  3. For tofu:
  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.