Vietnamese Lettuce Rolls with Spicy Grilled Tofu

Ingredients

• 12  basil 
• 0.3 teaspoon pepper black freshly ground
• 2 inch carrots 
• 0.8 teaspoon chili paste depending on your taste pref with garlic
• 0.5 cup cilantro leaves 
• 3 tablespoons roasted peanuts chopped
• 3  garlic clove minced
• 0.5 cup honey 
• 0.3 cup lemon grass fresh peeled thinly sliced
• 0.5 cup juice of lime fresh
• 2 tablespoons soy sauce low-sodium
• 36 small mint leaves 
• 1 head the of 1 cos lettuce 
• 16 ounce tofu firm drained

Equipment

• frying pan
• paper towels
• sauce pan
• baking pan
• grill
• cutting board

Directions

1. Cut tofu crosswise into 12 (1/2-inch) slices.
2. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels.
3. Place a cutting board on top of tofu; place a cast-iron skillet on top of cutting board.
4. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish.
5. Combine juice and the next 6 ingredients (juice through garlic) in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves.
6. Pour over tofu. Cover and let stand at room temperature 1 hour.
7. Prepare grill.
8. Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray.
9. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned.
10. Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use.
11. Remove bottom half of each lettuce leaf; reserve for another use.
12. Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 3 carrot strips, and 1 basil leaf. Wrap leaf around toppings.
13. Serve with reserved marinade.