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Vegetable and Tofu Lettuce Wraps with Miso Sambal

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.

Cooking Light NOVEMBER 2005

  • Yield: 6 servings (serving size: 2 wraps)

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.

Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 51%
  • Fat: 6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 5.5g
  • Carbohydrate: 8.5g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 261mg
  • Calcium: 27mg
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Vegetable and Tofu Lettuce Wraps with Miso Sambal recipe

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