• 20515b07898d22cbefa73c3183acf6e4

Vietnamese Tofu Noodle Lettuce Wrap

This noodle lettuce wrap makes for a healthy and vegetarian (omit the fish sauce) friendly lunch.

Prep
Cook
Serves 4people
Ingredients
2
oz Thin rice noodles, or rice sticks
1
/4 c. Water
5
tsp Fish sauce
2
tbsp Lime juice
1
tbsp Sugar
1
/2-1 tsp. Crushed red pepper
8
oz Firm or extra firm tofu, thinly sliced
1
med. Carrot, cut into matchsticks
1
cup Snow peas, trimmed and very thinly sliced
1
/4 c. Chopped fresh basil
1
/4 c. Chopped fresh mint
8
ea. Large green leaf lettuce
Directions
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.

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