Spicy Lime and Herbed Tofu in Lettuce Cups
['1/4 cup thinly sliced peeled fresh ginger', '1/4 cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed', '1/4 cup fresh lime juice', '2 tablespoons fish sauce (such as nam pla or nuoc nam)*', '2 tablespoons water', '3 tablespoons sweet chili sauce*', '1/2 cup diced seeded peeled cucumber', '1/4 cup chopped green onions', '1/4 cup diced seeded plum tomato', '2 tablespoons chopped seeded jalapeƱo chile', '1 tablespoon finely chopped fresh cilantro', '1 tablespoon finely chopped fresh mint', '1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai)', '1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry', '6 large or 12 medium butter lettuce leaves']
Puree first 5 ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
*Available in the Asian foods section of most supermarkets and at Asian markets.
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