Vietnamese Lettuce Rolls with Spicy Grilled Tofu

Vietnamese Lettuce Rolls with Spicy Grilled Tofu
Photo by Photography: Becky-Stayner


  • Cooking spray
  • 3 garlic cloves, minced
  • 36 (2-inch) strips julienne-cut carrot
  • ¼ cup thinly sliced peeled fresh lemongrass
  • ¼ teaspoon freshly ground black pepper
  • ½ cup cilantro leaves
  • 2 tablespoons low-sodium soy sauce
  • + 8 more ingredients
    • ½ cup honey
    • ¾ teaspoon chile paste with garlic
    • 1 head romaine lettuce
    • ½ cup fresh lime juice
    • 1 (16-ounce) package water-packed firm tofu, drained
    • 12 basil leaves
    • 36 small mint leaves
    • 3 tablespoons chopped dry-roasted peanuts

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 sli...

View full recipe at My Recipes


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