Vietnamese Lettuce Rolls with Spicy Grilled Tofu

Ingredients

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

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...

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