This recipe would be amazing if allowed to marinate. If you’re the plan ahead type, make the dressing and add the chopped tofu and let it sit for a few hours (or overnight). Also, next time we won’t strain the dressing so as to let more flavor come through. Ingredients Dressing 1/4 cup thinly sliced peeled fresh ginger 1/4 cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed 1/4 cup fresh lime juice 2 tablespoons oyster sauce 2 tablespoons water 3 tablespoons sriracha chili sauce 1 teaspoon sesame oil Tofu 1/2 cup diced seeded peeled cucumber 1/4 cup chopped green onions 2 tablespoons chopped seeded serrano chile 1 tablespoon finely chopped fresh cilantro 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai) 1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry 6 large or 12 medium butter lettuce leaves Directions For dressing: 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 and sesame oil. (Can be made 1 day ahead. Cover and refrigerate.) For tofu: Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat. Season to taste with salt and pepper. Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
