Lettuce Cups With Tofu And Cashews Recipes

THAI BASIL TOFU LETTUCE CUPS

Steps:

• Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator.
• In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils. Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and saute for 15 minutes more.
• In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil. Taste and adjust the seasoning, if necessary.
• To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce. For more heat, add a few drops of hot sauce.

SPICY LIME AND HERBED TOFU IN LETTUCE CUPS

Steps:

• Puree first 5 ingredients in blender. 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.)
• Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
• Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
• *Available in the Asian foods section of most supermarkets and at Asian markets.