1/2 lb Firm tofu 1/4 c Red onion, sliced 1 ea Green onion, chopped 1/4 c Mint leaves, chopped 2 lb Assorted vegetables, chopped 2 tb Soy sauce 2 tb Lime juice 1/2 ts Ground toasted rice* 1 tb Ground roasted chilies+ Cut the tofu into cubes. Set aside on paper towels to drain. Heat a wok & add the tofu without oil. Stir-fry until heated through, but not crisp. Put in a mixing bowl. Add all the remaining ingredients except the assorted vegetables & lettuce. Mix thoroughly. Line a serving bowl with a layer of lettuce leaves & pour the saute over them. Serve surrounded by rice & assorted vegetables. *Heat uncooked rice over moderate heat until golden, stirring to prevent burning. When the colour is uniform, remove from heat, cool & gring to a powder. It is best to use a mortar & pestle. +Roast whole chilies, stems too, in a dry wok until they darken. Be careful that they do not burn. Cool. Remove stems & seeds. Grind.
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