Vietnamese Tofu-Noodle Lettuce Wraps

Vietnamese Tofu-Noodle Lettuce Wraps

8 Reviews
From: EatingWell Magazine, March/April 2009

Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and salty Vietnamese dressing flavored with fish sauce and wrap the mixture in lettuce leaves. For a vegetarian version, use reduced-sodium soy sauce or tamari in place of the fish sauce. Pass the mixture, lettuce leaves and sauce separately so everyone can make their own wraps.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 ounces thin rice noodles, or rice sticks (see Note)
  • ¼ cup water
  • 5 teaspoons fish sauce, (see Note)
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • ½-1 teaspoon crushed red pepper
  • 8 ounces firm or extra-firm seasoned tofu, thinly sliced
  • 1 medium carrot, cut into matchsticks
  • 1 cup snow peas, trimmed and very thinly sliced
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh mint
  • 8 large leaves green-leaf lettuce


  • Active

  • Ready In

  1. Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.
  2. Meanwhile, combine ¼ cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
  3. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about ½ cup salad onto each lettuce leaf and roll up.
  • Tips: Dried thin rice noodles (or rice sticks) are also called “bun” or “vermicelli-style” rice noodles. Look for them in the Asian section of well-stocked supermarkets or an Asian-foods market.
  • Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.

Nutrition information

  • Serving size: 2 wraps
  • Per serving: 204 calories; 6 g fat(1 g sat); 4 g fiber; 25 g carbohydrates; 15 g protein; 133 mcg folate; 0 mg cholesterol; 8 g sugars; 3 g added sugars; 10,504 IU vitamin A; 17 mg vitamin C; 179 mg calcium; 4 mg iron; 756 mg sodium; 356 mg potassium
  • Nutrition Bonus: Vitamin A (210% daily value), Folate (33% dv), Vitamin C (28% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, 1 medium-fat meat

Reviews 8

January 10, 2016
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By: EatingWell User
Adjusted an was great I took this to a social gathering and it was a hit. I adjusted the following: Less water, added a bit of sesame oil and rice vinegar...even before reading that another reviewer did this. I tore the lettuce and mixed it in to serve it as a salad...yum. Oh and I had chopped peanuts to sprinkle on top. Pros: herby and fresh Cons: too much water
April 11, 2013
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By: EatingWell User
Light and delicious! I made this recipe without the rice noodles, just tofu and vegetables. I substituted zucchini for carrots because my husband is allergic. Like other reviewers mentioned, I only used a couple of spoons of water (1/4 cup is way too much) and I also added a few drops of sesame oil and rice vinegar to the dressing. I also marinaded the tofu and sauteed for a couple of minutes. The dressing was amazing and lightly coated the vegetables and tofu. Red pepper flakes added a slight kick. My husband loved this dish and I will definitely be making it again! Pros: Easy, Quick, Low calorie
February 03, 2012
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By: EatingWell User
This isn't vegetarian This meal isn't vegetarian. Didn't someone notice FISH SAUCE???
December 04, 2011
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By: EatingWell User
Soppy Mess This was an awful recipe. Very watery, and not flavorful. I added my own sauce and it still tasted like cardboard. Pros: None Cons: Thin Sauce, no flavor
April 22, 2011
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By: maqhvtria
Excellent, easy, and versatile I have made this many times both for my family as well as to share at gatherings. It got rave reviews. At the gatherings, I was asked for the recipe. I did leave out the lettuce once and chopped everything up fine, then rolled in rice paper to make spring rolls. Wow. This is how I prepare it now. I do make my own Chinese 5 spice seasoned baked tofu instead of store bought.
August 15, 2010
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By: Blondie
I made this as written and was disappointed. Perhaps if I had heeded other reviewers' suggestions to use less water and/or add some hoisin it would have been better. As it was, I found the dressing to be very thin, and other than a little heat from the red pepper flakes it didn't seem to have much flavor at all. I also found the mixture to be chewier than I was expecting, perhaps from the baked tofu. Although I'm sure it was healthy--hence the two stars--overall I just did not enjoy it and will not be keeping this recipe to try again.
June 23, 2010
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By: EatingWell User
This was very good. I made it with oyster sauce, since that's what I had on hand, so it affected the flavor of mine somewhat. But I would recommend using slightly less water for the sauce than called for in the recipe, and a bit more fish or oyster sauce to kick up the flavor. Otherwise, this was really fresh and delicious. I will definitely make it again.
January 28, 2010
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By: EatingWell User
I ditched the lettuce and just ate it as a noodle dish. It was delicious, although I didn't like the spice from the pepper flakes, so I would leave that out next time. I mixed the leftovers with extra hoisin sauce to add more flavor.
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