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Vietnamese Tofu-Noodle Lettuce Wraps

Vietnamese Tofu-Noodle Lettuce Wraps

Nutrition Facts
  • cal. (kcal) 197
Vietnamese Tofu-Noodle Lettuce Wraps
  • Makes: 4 servings
  • Prep: 25 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 23


  • 2 ounces thin rice noodles, or rice sticks (see Note)
  • 1/4 cup water
  • 5 teaspoons fish sauce, (see Note)
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 1/2 teaspoons 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


  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.
  4. Tips: Ingredient notes: Dried thin rice noodles (or rice sticks) are also called "bunA' or "vermicelli-style" rice noodles. Look for them in the Asian section of well-stocked super markets or an Asian-foods market.
  5. Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 197 cal., 6 g total fat (1 g sat. fat), 747 mg sodium, 23 g carb. (2 g fiber), 14 g pro.