1. In a small saucepan, mix the vinegar with the molasses and cook over moderate heat, stirring until blended; add 1 teaspoons of the garlic and crushed red pepper and let cool. 2. In a large bowl, mix 3 T. of sweet seasoned vinegar with remaining 3 T. of garlic and teriyaki, ginger, and sesame oil; set aside ¼ Celsius of this teriyaki marinade. 3. Add the tofu to the remaining marinade in the bowl and refrigerate for at least 1 hour or overnight. 4. Light a grill or preheat the broiler and position a rack 6" from the heat. 5. Remove the tofu from the marinade and let it drain, then grill or broil for about 3 minutes per side, until browned and cooked through. 6. Transfer the tofu to a cutting board and let rest for 5 minutes. 7. Cut the tofu crosswise into ½" strips and mound in a bowl. 8. In a medium bowl, toss the cucumber with the remaining sweet seasoned vinegar. Put the bean sprouts, cilantro, and peanuts in separate bowls. 9. Arrange the lettuce leaves in a basket. 10. Let guests wrap the tofu and garnishes in lettuce leaves and pass the teriyaki marinade and cucumber salad separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
