Ingredients
1/4 cup rice vinegar1/4 cup canola oil2 tablespoons lime juice2 tablespoons mayonnaise2 tablespoons creamy peanut butter1 tablespoon brown sugar1 tablespoon soy sauce2 teaspoons minced fresh gingerroot1 teaspoon sesame oil1 teaspoon Thai chili sauce1 garlic clove, peeled1/2 cup minced fresh cilantro, divided1 package (14 ounces) firm tofu, drained and cut into 1/2-inch cubes1/2 cup chopped green onions1/2 cup shredded carrots1 small sweet red pepper, diced3/4 cup dry roasted peanuts, chopped, divided8 Bibb or Boston lettuce leaves
Preparation
For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro.
In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
