Vietnamese Lettuce Rolls with Spicy Grilled Tofu

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


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

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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