½ cup
fresh cilantro, roughly chopped, plus more for serving
¼ cup
fresh mint leaves, roughly chopped, plus more for serving
4
green onions
½ cup
peanuts, roughly chopped (optional)
2
heads Boston or butter lettuce, leaves separated (about 18-24 total)
Sweet Chili Sauce
2 tablespoons
soy sauce or tamari
1 tablespoon
fresh lime juice, (from 1 lime)
2 teaspoons
chili paste
2 teaspoons
brown sugar
Method
Heat a small pan over medium-high heat. Add the rice and cook until toasted and fragrant. Transfer the rice to the base of a food processor and pulse until broken down into a powder, about 20 pulses.
Heat the oil in a large pan over medium heat. Once the oil is glistening, add the shallots and cook until softened, about 3 minutes. Add the tofu and cook, stirring often, until warmed through, about 5 minutes more. Add the rice powder, brown sugar, lime zest, lime juice, salt, and chili paste, and cook, stirring often, until fully incorporated, 3 to 5 minutes. Remove from heat.
Make the sweet chili sauce. In a small bowl, whisk together the soy sauce, lime juice, chili paste, and brown sugar.
Add the cilantro, mint, green onions and peanuts, if using, to the tofu mixture, and toss to combine.
Fill each lettuce leaf with the tofu filling and drizzle with the sauce. Garnish with cilantro and mint and serve the remaining sauce on the side for dipping.