Ingredients
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1/4 cup grated fresh ginger
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1/4 cup fresh lemongrass, thinly sliced
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1/4 cup fresh lime juice
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2 tablespoons fish sauce (read NOTE*)
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2 tablespoons water
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3 tablespoons sweet chili sauce
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1/2 cup English cucumber, peeled
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1/4 cup scallion
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1/4 cup firm tomatoes, diced
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2 tablespoons fresh jalapenos, seeded and chopped
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2 tablespoons fresh cilantro, chopped
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1 tablespoon of fresh mint, chopped
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1 tablespoon fresh basil, chopped (use Thai or Vietnamese basil if available)
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Instructions
- NOTE*: Nam pla or nuoc nam (fish sauce) is available in Asian markets. I would strongly suggest to begin by using only 1 TEASPOON of the fish sauce in this recipe and then adjust seasoning accordingly. For vegetarian version, omit the fish sauce.)
- DRESSING: Puree the first 5 ingredients in a blender. Allow the mixture to stand at least 5 minutes or up to 1 hour. Stir in chili sauce.
- Strain the dressing into a small bowl, pressing down the solids with a spatula to release the liquids. Discard solids.
- TOFU: Toss together the first 7 ingredients. Next add the tofu and salad dressing, tossing to coat well.
- For each serving, arrange 1 or 2 lettuce leaves on a plate. Divide the tofu mixture onto the lettuce leaves.