Vietnamese Tofu-Noodle Lettuce Wraps
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.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
4 servings, 2 wraps each
Ingredients
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2 ounces thin rice noodles, or rice sticks (see Note)
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1/4 cup water
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5 teaspoons fish sauce, (see Note)
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2 tablespoons lime juice
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1 tablespoon sugar
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1/2-1 teaspoon crushed red pepper
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8 ounces firm or extra-firm seasoned tofu, thinly sliced
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1 medium carrot, cut into matchsticks
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1 cup snow peas, trimmed and very thinly sliced
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1/4 cup chopped fresh basil
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1/4 cup chopped fresh mint
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8 large leaves green-leaf lettuce
Directions
1.
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.
2.
Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
3.
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:
Ingredient notes: Dried thin rice noodles (or rice sticks) are also called "bunA' 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.
Nutrition information
Calories 197, Total Fat 6 g, Saturated Fat 1 g, Sodium 747 mg, Carbohydrate 23 g, Fiber 2 g, Protein 14 g, Potassium 147 mg. Daily Values: Vitamin A 70%, Vitamin C 20%, Calcium 15%, Iron 15%. Exchanges: Starch 1.5,Vegetable 1,Medium-Fat Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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