Vietnamese Tofu Noodle Lettuce Wraps

By mikinsue

Nutrition

Per serving: 197 calories; 6 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 14 g protein; 2 g fiber; 747 mg sodium; 147 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (20% dv), Calcium & Iron (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat

Ingredients

• 2 * 2 ounces thin rice noodles, or rice sticks (see Note)
• 1/4 * 1/4 cup water
• 1 * 1 teaspoons fish sauce, (see Note)
• 4 * 4 teaspoons soy saouch
• 2 * 2 tablespoons lime juice
• 1 * 1 tablespoon sugar
• 1 * 1 teaspoon crushed red pepper
• 8 * 8 ounces firm or extra-firm seasoned tofu, thinly sliced
• 1 * 1 medium carrot, cut into matchsticks
• 1 * 1 cup snow peas, trimmed and very thinly sliced
• 1/4 * 1/4 cup chopped fresh basil
• 1/4 * 1/4 cup chopped fresh mint
• 8 * 8 large leaves green-leaf lettuce
• Cilantro and Scallions

Details

Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from eatingwell.com

Preparation

Step 1

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 & Notes

* Ingredient notes: Dried thin rice noodles (or rice sticks) are also called “bun” 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.