Tofu-Lettuce Rolls with Carrot-Cilantro Slaw

This is a warm dish that uses a lot of lettuce.  The tofu is cooked and then wrapped in whole lettuce leaves along with the slaw.  Butter lettuce is the perfect texture for it.

Cut one pound of firm tofu into 1 inch cubes.  Marinate with 1 t. sesame oil and 1 T. soy sauce plus black pepper.  Let sit for 10 minutes or longer.

Separate 1 head of lettuce into leaves, then wash and spin dry.

Make the slaw;  Use a grater or mandolin to shred enough carrots to make 3 C.

Chop cilantro leaves to make 2 T.

Toss the carrot and cilantro with 1 T. fresh lime juice, 1 t. soy sauce and 1 T. olive oil.  Add chopped fresh or pickled jalapenos to your taste (optional)

Clean and julienne 1 leek to make 1 C.  Heat 1 T. safflower or peanut oil in a wok and fry the leeks until they are very tender and beginning to brown.  Remove from the wok, add another 2 T. oil.  When it is very hot, add the tofu, draining the marinade first and reserving.

Fry the tofu until it is browned on at least two sides.  Add the leeks back to the wok along with the marinade and cook another 2 minutes.

Toast 1/2 C. peanuts until browned.  Allow to cool, then roughly chop with a knife.

Serve the tofu and slaw with a pile of lettuce leaves.  Spoon the tofu into a lettuce leaf, top it with slaw and peanuts and then roll up the leaf.

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