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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

7 Reviews for Vietnamese Tofu-Noodle Lettuce Wraps

04/11/2013
Anonymous
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!

Easy, Quick, Low calorie
Comments
02/03/2012
Anonymous
This isn't vegetarian

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

Comments (3)

3 comments

Anonymous wrote 51 weeks 6 days ago

Hahahaha

Hahahaha

Anonymous wrote 2 years 17 weeks ago

ohhh, it looks like someone

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

Anonymous wrote 2 years 23 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.

None
Comments
04/22/2011
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

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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