Herb & Lime Tofu Lettuce Bundles

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Number of Servings: 
6
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Recipe Source: 
Nasoya
Recipe Rating: 
0
Ingredients: 

Dressing:

  • ¼ cup thinly sliced peeled fresh ginger
  • 1 ½ Tbsp finely minced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed
  • ¼ cup fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil

Filling:

  • 1 pkg Nasoya® Sprouted tofuplus tofu or extra firm tofu
  • ½ cup diced seeded peeled cucumber
  • ¼ cup chopped green onions
  • ¼ cup diced seeded plum tomato
  • 1 tablespoon finely chopped fresh cilantro
  • ½ cup alfalfa sprouts
  • 1 tablespoon finely chopped fresh basil
  • 6 large or 12 medium butter lettuce leaves
  • 1 tsp Chili pepper flakes
Preparation Method: 

To Make Dressing:

Puree all ingredients in blender. Let mixture stand at least 15 minutes in the refrigerator. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids.

Tofu Filling:

Press water out of tofu and cut into 1 inch cubes. 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. Sprinkle Chili pepper flakes on top.

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