I took this to a social gathering and it was a hit. I adjusted the following: Less water, added a bit of sesame oil and rice vinegar...even before reading that another reviewer did this. I tore the lettuce and mixed it in to serve it as a salad...yum. Oh and I had chopped peanuts to sprinkle on top.
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.
8 Reviews for Vietnamese Tofu-Noodle Lettuce Wraps
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!
This meal isn't vegetarian. Didn't someone notice FISH SAUCE???
This was an awful recipe. Very watery, and not flavorful. I added my own sauce and it still tasted like cardboard.
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.