Ingredients

• 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 fish sauce (such as nam pla or nuoc nam)*
• 2 tablespoons water
• 3 tablespoons sweet chili sauce*
• 1/2 cup diced seeded peeled cucumber
• 1/4 cup chopped green onions
• 1/4 cup diced seeded plum tomato
• 2 tablespoons chopped seeded jalapeño 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

Instructions

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