THAI SPICY TOFU Servings: 3-4, as salad or vegetable
8 oz. firm tofu 1/4 c. sliced red onion
1/4 c. mint leaves 2 lbs. raw assorted vegetables
1 1/2 T. fish sauce (broccoli, cabbage, green beans, etc)
2 1/2 T. lime juice 1/3 tsp. ground chilis
Cut vegetables into bite size pieces. Cut tofu into 1/4 inch cubes, and
put on paper towels for 15-30 minutes to dry. Heat wok, add tofu (no oil),
and heat through. Mix all remaining ingredients in a bowl. Line a serving
platter with lettuce leaves, arrange vegetables and tofu on top.
Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
