Vietnamese Tofu-Noodle Lettuce Wraps
2 - Lunch, Main
Ingredients
2 ounces thin rice noodles or rice sticks (AKA bun or vermicelli-style rice noodles)
1/4 cup water
5 teaspoons fish sauce
2 tablespoons lime juice
1 tablespoon sugar
½- 1 teaspoon crushed red pepper
8 ounces firm or extra-firm seasoned tofu (optional) thinly sliced
1 medium carrot cut into matchsticks
1 cup snow peas trimmed and very thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
8 large leaves green-leaf lettuce
Description
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.
Directions
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.
Meanwhile, combine ¼ cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
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 ½ cup salad onto each lettuce leaf and roll up.
Nutrition
Gluten-Free
Healthy Immunity
Low-Calorie