I got the original recipe somewhere (? don't remember) and tweaked it a bit, and it was damn tasty!
What I made for lunch today:
Vietnamese Lettuce Wraps with grilled tofu:
8oz (I used a little more) tofu, pressed, cut into about 16 3" x .5" strips
1/4 c fresh lime juice
1 packet splenda in 1/8 c water
1 stalk lemon grass, finely chopped
4 cloves garlic, diced
1 tsp garlic chili sauce
1 TB low sodium soy sauce
a bit of black pepper
mix this all together, boil for 1 minute, then pour over tofu, cover tofu and marinate 1 hour.
Then I used our Foreman Grill and sprayed with a bit of nonstick spray, grilled the tofu for about 3-4 minutes.
Wrapped 2 peices in a romaine lettuce leaf, with some cilantro, a few leaves Thai basil, and some of the leftover marinade and some peanut sauce I made.
Then server with Rooster sauce on the side.... MMMMMMMMMMMMMMMMMMMMMMMMmmmmmmmm.
The Peanut Sauce I made:
About 2 TB natural PB (ie nothing more than peanuts)
about 1TB low sodium soy sauce
about 1/2TB rice vinegar
about 1/2 TB rooster sauce
just a touch of ginger oil & garlic powder
a few TB water to thin out to good consistancy for drizzling on lettuce wrap
