Light & Healthy Lettuce Wraps {recipe}

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It’s Day 3 of my Summer in March series! Today I’m sharing a delicious Tofu Lettuce Wrap recipe…Yes, I realize I did not include tofu in my title because I figured I might scare some of you off {believe me, I was scared too}. But my wonderful new housemate, Annette made these for us and they were seriously delicious and healthy! Score! They’re also super light, so I could see myself eating these all summer long.

Lettuce-wraps

Tofu Lettuce Wraps Recipe (Serves 4)

Ingredients:

  • 1 Head of lettuce – Green Leaf, Romaine, Iceberg all work great
  • 1 Block firm tofu, pressed and drained
  • 1 cup rice sticks (We used the Dynasty brand – Maifun Rice Sticks) 
  • Oil for deep-frying
  • 2 Tablespoons peanut or sesame oil
  • nuoc mam sauce:
    • 1 ½ cup fresh coconut juice or water
    • 8 Tbsp fish sauce
    • 6 Tbsp fresh lime juice
    • 6 tsp rice vinegar
    • 6 Tbsp sugar
    • 1 deseeded and finely chopped fresh red chili
    • 4 cloves of finely chopped garlic
  • peanut sauce

Toppings:

  • ½ Red Bell pepper chopped
  • ½ Green Bell pepper chopped
  • 1 can water chestnuts
  • 2 cups bean sprouts
  • ½ bunch chopped cilantro
  • 1 Lime, sliced
  • ½ cup finely chopped peanuts
  • 1 Spring onion, green part only, thinly sliced

Directions:

  1. Remove the inner leaves of the lettuce, wash, dry and place in the fridge to chill.
  2. Cut the tofu into very tiny cubes. Brown tofu in a skillet with peanut or sesame oil. Add a little of the nuoc mam sauce for flavor. Fry until they have a crispy outside.
  3. Heat oil for deep-frying and toss in the rice sticks. Turn once and remove when they are all puffed-up and done. Set aside to drain on paper towels. Crumble a little once they cool.
  4. Mix together nuoc mam sauce and peanut sauce to create a dipping sauce. 
  5. Chop the bell pepper and water chestnuts. 
  6. Build your lettuce wrap by taking a piece of lettuce, fill with tofu, then dipping sauce then any or all of the above toppings. Enjoy!
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