Spicy Lime and Herbed Tofu in Lettuce Cups

Ingredients for Spicy Lime and Herbed Tofu in Lettuce Cups

• 40g thinly sliced peeled fresh ginger

• 60ml thinly sliced 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 water

• 3 tablespoons sweet chilli sauce*

• 120ml diced seeded peeled cucumber

• 40g chopped spring onions

• 40g diced seeded plum tomato

• 2 tablespoons chopped seeded jalapeño chilli

• 1 tablespoon finely chopped fresh coriander

• 1 tablespoon finely chopped fresh mint

• 1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai)

• 1 14- to 450g package firm tofu, drained, cut into 1/2-inch cubes, patted dry

• 6 large or 12 medium butter lettuce leaves

How to make Spicy Lime and Herbed Tofu in Lettuce Cups

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 chilli sauce. (Can be made 1 day ahead. Cover and refrigerate.)

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.

*Available in the Asian foods section of most supermarkets and at Asian markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.