Soy Zone - Vietnamese Spring Lettuce Rolls with Peanut Dressing

[Guest guest]

Not crazy about this book, I was a sucker for the word " Soy " in the title, but

will try to get some formatted this week.

 

 

* Exported from MasterCook *

 

Vietnamese Spring Lettuce Rolls with Peanut Dressing

 

Recipe By :The Soy Zone - Barry Sears, Ph.D.

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces extra-firm tofu -- cubed

1/2 cup carrots -- grated

1 cup bean sprouts -- washed and drained

2 stalks bok choy -- washed and shredded

1/2 small sweet onion, such as Walla Walla or

Vidalia -- grated

1/2 red bell pepper -- cut in 1/4-inch strips

1/2 yellow bell pepper -- cut in 1/4-inch strips

1 tablespoon fresh mint -- finely chopped

1 tablespoon peanut oil

2 teaspoons lime juice

1 teaspoon rice wine vinegar

1 1 to 2-inch piece ginger root -- peeled and grated to equal 2

teaspoons

1 tablespoon chives -- chopped

1/4 teaspoon salt, or to taste

6 large red leaf or green leaf lettuce leaves -- washed and

patted dry

6 peanuts -- finely chopped

1/2 cucumber -- peeled and grated

 

In a medium bowl, combine tofu, carrots, bean sprouts, bok choy, onion,

cucumber, red and yellow pepper, and fresh mint. Set aside.

 

In a jar with lid, put peanut oil, lime juice, rice wine vinegar, ginger,

chives, and salt. Close lid and shake dressing until well mixed. Taste and

adjust seasoning.

 

Coat tofu and vegetables with dressing and toss together. Spoon equal amounts

of mixture onto lettuce leaves, sprinkle peanuts, and roll up. Serve chilled.

 

 

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Per serving: 5506 Calories (kcal); 461g Total Fat; (69% calories from fat); 260g

Protein; 190g Carbohydrate; 0mg Cholesterol; 320mg Sodium

Food Exchanges: 9 Grain(Starch); 32 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 71 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0