Vietnamese Tofu Noodle Lettuce Wraps

Vietnamese Tofu-Noodle Lettuce Wraps

2 ounces thin rice noodles

¼ cup water

5 Tbsp reduced sodium soy sauce or tamari

2 Tbsp lime juice

1 Tbsp sugar

½ Tsp crushed red pepper

Sesame baked tofu (see recipe below)

1 med. carrot, shredded

1 cup snow peas, thinly sliced

¼ cup fresh basil or 1 tsp dried

8 large leaves Bibb or butter lettuce

Cook rice noodles for 3 minutes until tender. Drain and rinse under cold water.  Gently squeeze noodles to remove most of water.

Combine ¼ cup water, soy sauce, lime juice, sugar and crushed red pepper in a small bowl.

Coarsely chop noodles and combine in a large bowl with tofu, carrot, snow peas and basil.  Pour the sauce over the salad and toss to combine.  To serve, spoon about ½ cup mixture onto each lettuce leaf and roll up.

Makes 4 servings of 2 wraps each.