Spicy Lime and Herbed Tofu in Lettuce Cups

Ingredients

• 0.5 cup cucumber diced peeled seeded
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon basil fresh finely chopped (preferably Vietnamese or Thai)
• 1 tablespoon cilantro leaves fresh finely chopped
• 0.3 cup ginger fresh peeled thinly sliced
• 1 tablespoon mint leaves fresh finely chopped
• 0.3 cup green onions chopped
• 2 tablespoons jalapeño chile seeded chopped
• 0.3 cup lemongrass fresh with tough leaves removed thinly sliced
• 0.3 cup juice of lime fresh
• 0.3 cup plum tomatoes diced seeded
• 3 tablespoons chili sauce sweet
• 14 ounce spicy tofu dry firm drained cut into 1/2-inch cubes, patted
• 2 tablespoons water 

Equipment

• bowl
• blender

Directions

1. Puree first 5 ingredients in blender.
2. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)
3. Combine first 7 ingredients in large bowl.
4. Add tofu and dressing to bowl; toss to coat.
5. Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
6. *Available in the Asian foods section of most supermarkets and at Asian markets.