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 Vietnamese Tofu-Noodle Lettuce Wraps
Ingredients
2 ounces thin rice noodles or rice sticks
(see Tips)1/4 cup water 5 teaspoons fish sauce (see Tips) 2 tablespoons lime juice 1 tablespoon sugar 1/2-1 teaspoon crushed red pepper 8 ounces firm or extra-firm seasoned tofu, 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 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 noo?dles 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. Tips: Dried thin rice noodles (or rice sticks) are also called “bun” or “vermicelli-style” rice noodles. Look for them in the Asian section of well-stocked super markets or an Asian?foods market. Fish sauce is a pungent Southeast Asian condi?ment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. |
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