Vietnamese Lettuce Rolls With Spicy Grilled Tofu

Name: Vietnamese Lettuce Rolls With Spicy Grilled Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-ounce) package water-packed firm tofu, drained; 1/2 cup fresh lime juice; 1/2 cup honey; 1/4 cup thinly sliced peeled fresh lemongrass; 2 tablespoons low-sodium soy sauce; 3/4 teaspoon chile paste with garlic; 1/4 teaspoon freshly ground black pepper; 3 garlic cloves, minced; Cooking spray; 1 head romaine lettuce; 1/2 cup cilantro leaves; 3 tablespoons chopped dry-roasted peanuts; 36 small mint leaves; 36 (2-inch) strips julienne-cut carrot; 12 basil leaves

Servings: persons

1 (16-ounce) package water-packed firm tofu, drained
1/2 cup fresh lime juice
1/2 cup honey
1/4 cup thinly sliced peeled fresh lemongrass
2 tablespoons low-sodium soy sauce
3/4 teaspoon chile paste with garlic
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
Cooking spray
1 head romaine lettuce
1/2 cup cilantro leaves
3 tablespoons chopped dry-roasted peanuts
36 small mint leaves
36 (2-inch) strips julienne-cut carrot
12 basil leaves

1
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 slice bends easily without tearing or crumbling.) Arrange tofu in a single layer in a 13 x 9-inch baking dish.
2
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. Pour over tofu. Cover and let stand at room temperature 1 hour.
3
Prepare grill.
4
Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned.
5
Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use. 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. Serve with reserved marinade.

757

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (16-ounce) package water-packed firm tofu, drained, 1/2 cup fresh lime juice, 1/2 cup honey, 1/4 cup thinly sliced peeled fresh lemongrass, and more.

Yes, Vietnamese Lettuce Rolls With Spicy Grilled Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!