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.

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

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7 Reviews for Vietnamese Tofu-Noodle Lettuce Wraps

06/23/2010

Anonymous

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.

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01/28/2010

Anonymous

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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