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

04/11/2013

Anonymous

Recommends this recipe

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

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02/03/2012

Anonymous

This isn't vegetarian

This meal isn't vegetarian. Didn't someone notice FISH SAUCE???

Comments (2)

3 comments

Anonymous wrote 49 weeks 2 days ago

ohhh, it looks like someone

ohhh, it looks like someone is not a kitchen expert,,,

Anonymous wrote 1 year 3 weeks ago

Didn't you notice the option

Didn't you notice the option saying if you want it to be 100% vegetarian to substitute the fish sauce for reduced-sodium soy sauce?

12/04/2011

Anonymous

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

Comments

04/22/2011

maqhvtria

Recommends this recipe

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.

Comments

08/15/2010

ingridmg

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.

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