Vegetable and Tofu Lettuce Wraps with Miso Sambal

Vegetable and Tofu Lettuce Wraps with Miso Sambal Recipe
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.
5

Outstanding

Yield:

6 servings (serving size: 2 wraps)

Recipe from

Cooking Light

Nutritional Information

Calories 106
Caloriesfromfat 51 %
Fat 6 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 1.5 g
Protein 5.5 g
Carbohydrate 8.5 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 261 mg
Calcium 27 mg

Ingredients

Miso sambal:
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
Wraps:
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

Preparation

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.

Note:

Isabel Cruz,

November 2005
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