THAI SPICY TOFU                        Servings: 3-4, as salad or vegetable

8   oz.       firm tofu                1/4 c.    sliced red onion
1/4 c.        mint leaves              2   lbs.  raw assorted vegetables
1 1/2 T.      fish sauce                   (broccoli, cabbage, green beans, etc)
2 1/2 T.      lime juice               1/3 tsp.  ground chilis

    Cut vegetables into bite size pieces.  Cut tofu into 1/4 inch cubes, and
put on paper towels for 15-30 minutes to dry.  Heat wok, add tofu (no oil),
and heat through.  Mix all remaining ingredients in a bowl.  Line a serving
platter with lettuce leaves, arrange vegetables and tofu on top.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School