Asian Lettuce Wraps(Vegetarian) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious vegetarian recipe from Vegetarian Times magazine(2003). Ingredients:
1 tablespoon brown sugar |
2 tablespoons japanese miso (or korean toenjang bean paste) |
1 teaspoon sesame seeds |
8 pieces leaves lettuce leaves |
8 pieces basil leaves (or other fresh herb, such as cilantro) |
1 tablespoon olive oil |
3 ounces firm tofu, cubed |
1/2 avocado, peeled |
1/4 red bell pepper, seeded |
2 1/2 ounces white radishes, julienned (or daikon) |
2 ounces bean sprouts, raw |
2 teaspoons sesame oil |
2 teaspoons sesame seeds |
2 teaspoons brown sugar |
1 1/2 teaspoons salt |
1 teaspoon paprika (or korean red pepper powder) |
2 small cucumbers, peeled and diced |
Directions:
1. To make Miso Sauce:.
2. Place brown sugar in heavy saucepan, and melt over medium-low heat, being careful not to burn. Remove from heat, and stir miso and sesame seeds into melted sugar.
3. To make Wrapping:.
4. Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.
5. To make Salad:.
6. Heat oil in skillet or wok over medium-high heat, and stir-fry tofu about 2 to 3 minutes. Remove from heat, and set aside.
7. Slice avocado into 11/2-inch-long pieces. Slice red pepper into 1 1/2-inch-long pieces. Set aside.
8. Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, 1/2 teaspoon salt and 1 teaspoon red pepper powder. Set aside.
9. Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
10. To assemble rolls, place 1 lettuce leaf on flat surface, and layer remaining ingredients in following order: basil leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and red pepper. Spoon about 1/2 teaspoon Miso Sauce over top. Wrap by tucking ends in, and roll up. Repeat with remaining ingredients.
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