Photography: Becky-Stayner; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 3 lettuce rolls and about 1/4 cup sauce)

This dish contrasts warm and cold sensations, along with firm, soft, and crunchy textures. The tofu is pressed before grilling so that it becomes firmer. Because they're more flexible, the top halves of lettuce leaves make better wrappers than the bottom halves.

How to Make It

Step 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.

Step 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.

Step 3

Prepare grill.

Step 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.

Step 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.

Ratings & Reviews

DonnaKeil's Review

DonnaKeil
August 07, 2012
These were very good! Unfortunately I didn't have lemongrass, but I'll use it next time. I also used fish sauce instead of soy sauce for a more authentic flavor, used lime juice from 1 1/2 limes and reduced the honey. I will definitely make again.

PatrickWheeler's Review

PatrickWheeler
May 21, 2012
Great tasting recipe use ground chicken instead of tofu

mirandam4's Review

pluotsmom
July 15, 2010
This was a very good dish. I have not cooked with tofu too much, so I am still learning, but I served this for a few vegetarian guests and they thoroughly enjoyed it. I will definitely be making this again.

janeysmompa's Review

mirandam4
June 07, 2010
Sorry, guys, I'm not feelin' it. We eat a lot of tofu in our house and I love lettuce wraps, but I wanted more flavor. In terms of texture, these were awesome--chewy, soft tofu, crispy lettuce, and crunchy peanuts: Awesome. I wanted more from the marinade...It was a little on the sweet side for me and something was missing that I can't put my finger on. (I marinated about 2 hours, by the way.) Good recipe, and I might make again, but I would probably doctor it a little next time.

pluotsmom's Review

janeysmompa
June 13, 2009
Loved this recipe. The only change I made was after grilling the tofu, I cut into 1/4 inch cubes before serving. Definitely make it again. Served it with some extremely good veggie Pho (recipe not from CL or its affiliates).