Vietnamese Tofu-Noodle Lettuce Wraps
From EatingWell: 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.
- 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
- 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.
- Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
- 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.
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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- Main Ingredient
- Vegetarian, soy
- Ease of Preparation
- Total Time
- 30 minutes or less
- March/April 2009