In this appetizer, the fresh flavors of the vegetables come alive with the spicy, gingery sambal. This popular Indonesian condiment takes on many variations of the basic combination of chiles, brown sugar, and salt. Prepare a double batch, and serve the extra with fish. The creamy texture of the avocado pieces and tofu slices are a pleasant contrast to the crisp vegetables.
2 tablespoons chile paste with garlic (such as Sambal oelek)
2 tablespoons chopped peeled fresh ginger
2 tablespoons white miso (soybean paste)
2 tablespoons rice wine vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons dark sesame oil
1 cup matchstick-cut English cucumber
1/2 cup cilantro sprigs
2 tablespoons chopped dry-roasted peanuts
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch-thick strips
1/2 avocado, peeled and thinly sliced
12 large Boston lettuce leaves
How to Make It
To prepare miso sambal, combine the first 6 ingredients in a blender, and process until smooth.
To prepare wraps, divide cucumber, cilantro, peanuts, tofu, and avocado evenly among lettuce leaves. Drizzle each with about 1 1/2 teaspoons sambal; roll up.
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Lovely combination! Very quick assembly. Great variety of textures. I think converting lettuce-wrap recipes into salads (with chopped lettuce vs. cups) makes them easier to eat. Both my husband & I were pleasantly surprised that uncooked tofu could taste so good in the right setting!
We love this recipe and make it frequently in the summer. Even made it for company once and they couldn't stop eating it. I was not so sure about big pieces of tofu uncooked like this, but it's absolutely delicious and full of flavor. My carnivorous husband loves them too. The best part is the sauce!
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