With love, Christa
Recipe and description from Plant-Based on a Budget by Toni Okamoto, page 80.
Yields 4 servings
I grew up with many Hmong friends, who introduced me to the traditional version
of this dish. I’ve since given it a healthy, plant-based makeover, and my version is
crammed with flavor.
1 teaspoon canola or vegetable oil
1 (14-ounce) block extra firm tofu, pressed and crumbled (see page 18)
3 tablespoons lime juice (about 1½ limes), divided
2½ tablespoons minced cilantro
2 tablespoons soy sauce
1 green onion, sliced
½ tablespoon minced jalapeño
¼ cup thinly sliced red, white, or yellow onion
2 tablespoons minced mint
8 iceberg or romaine lettuce leaves
1. Heat the oil in a saucepan over medium heat. Add the tofu and 1 tablespoon of the lime juice, and sauté for 4 to 5 minutes or until the tofu is light brown.
2. Place the tofu in a medium bowl and combine with the remaining 2 tablespoons lime juice, cilantro, soy sauce, green onion, jalapeño, onion, and mint. Mix well.
3. Serve in the lettuce leaves.