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Categories:
water lime juice honey fresh lemongrass soy sauce chile paste freshly ground black pepper garlic cooking spray romaine lettuce cilantro peanuts mint carrot basil
Viewed: 67 - Published at: 6 years agoIngredients
- 1 (16-ounce) package water-packed firm tofu, drained
- 1/2 cup fresh lime juice
- 1/2 cup honey
- 1/4 cup thinly sliced peeled fresh lemongrass
- 2 tablespoons low-sodium soy sauce
- 3/4 teaspoon chile paste with garlic
- 1/4 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- Cooking spray
- 1 head romaine lettuce
- 1/2 cup cilantro leaves
- 3 tablespoons chopped dry-roasted peanuts
- 36 small mint leaves
- 36 (2-inch) strips julienne-cut carrot
- 12 basil leaves
Method
- Cut tofu crosswise into 12 (1/2-inch) slices. 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 a cast-iron skillet on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish.
- 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.
- Prepare grill.
- 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.
- 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. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf. Wrap leaf around toppings. Serve with reserved marinade.
