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Vietnamese Tofu-Noodle Lettuce Wraps

March/April 2009

Your rating: None Average: 3.7 (29 votes)

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.



READER'S COMMENT:
"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...
Vietnamese Tofu-Noodle Lettuce Wraps Recipe

Makes: 4 servings, 2 wraps each

Active Time:

Total Time:

Ingredients

  • 2 ounces thin rice noodles, or rice sticks (see Note)
  • 1/4 cup water
  • 5 teaspoons fish sauce, (see Note)
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1/2-1 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
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 8 large leaves green-leaf lettuce

Preparation

  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 1/4 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 1/2 cup salad onto each lettuce leaf and roll up.

Tips & Notes

  • Ingredient notes: 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 super markets 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

Per serving: 197 calories; 6 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 14 g protein; 2 g fiber; 747 mg sodium; 147 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (20% dv), Calcium & Iron (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat


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