Lettuce Wraps Stuffed with Roasted Yams and Tofu

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Lettuce Wraps Stuffed with Roasted Yams and Tofu

 

Recipe By :Bill Jones

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 cups small yams -- peeled and diced

1 cup firm tofu -- finely diced

2 tablespoons olive oil

1 tablespoon garlic -- minced

1 tablespoon hot sauce -- or to taste

salt and pepper -- to taste

1 head iceberg lettuce

1/4 cup hoisin sauce

1/4 cup basil or cilantro

 

In a bowl, combine yams and tofu. Add olive oil, garlic, ginger and hot sauce.

Season well with salt and pepper. Toss to coat and transfer to roasting pan.

Roast in the oven for 20 to 30 minutes, or until yams are tender and beginning

to brown. Remove from the oven and set aside to cool slightly.

 

Prepare lettuce by removing the hard core of the head and separating the large

leaves.

 

To serve, place hoisin sauce in a small serving bowl and set on a large platter.

Stack the lettuce leaves on one side of the platter and mound the filling on the

other side. Stack basil leaves next to the lettuce.

 

To eat, take a lettuce leaf and spread a little hoisin sauce on it. Add a

spoonful of the filling and a leaf or two of basil. Roll up the lettuce leaf

into a cylinder and eat it out of the hand.

 

Source:

" Sublime Vegetarian "

 

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Per Serving (excluding unknown items): 163 Calories; 10g Fat (54.4% calories

from fat); 7g Protein; 12g Carbohydrate; 3g Dietary Fiber; trace Cholesterol;

369mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2

Fat; 1/2 Other Carbohydrates.

 

NOTES : This is a variation on a classic Chinese dish that usually calls for

minced chicken or pork, here replaced with yam and tofu. Yams have a lot of

natural sugar; they tend to caramelize (and burn.) quickly, so keep an eye on

them.

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