Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Dark sesame oil |
½ cup | Chopped red bell pepper |
1 tablespoon | Fresh ginger root; peeled and minced |
2 teaspoons | Curry powder |
4 \N | Garlic cloves; minced |
1½ cup | Shredded cabbage; red |
1½ cup | Shredded carrots |
2 tablespoons | Low sodium soy sauce |
2 tablespoons | Minced fresh cilantro |
½ teaspoon | Dried basil |
2 tablespoons | Fresh lime juice |
12⅓ ounce | Extra-firm tofu; diced |
3¾ ounce | Bean threads;, (cellophane noodles) |
4 \N | Lettuce leaves |
4 \N | Fat-free flour tortillas |
¼ cup | Fresh lime juice |
3 tablespoons | Creamy peanut butter |
3 tablespoons | Low sodium soy sauce |
3 tablespoons | Honey |
1 teaspoon | Chile paste with garlic |
4 \N | Garlic cloves; minced |
SPICY PEANUT SAUCE
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, ginger, curry powder, garlic, cabbage and carrots; saute 4 minutes or until cabbage wilts. Stir in soy sauce, cilantro, basil, lime juice, and tofu; remove from heat.
Cook bean threads in boiling water for 1 minute and drain well.
Combine all ingredients for spicy peanut sauce in a small bowl; stir well with a whisk.
Place 1 lettuce leaf on each tortilla; divide bean threads evenly over lettuce. Place 1¼ cups tofu mixture over bean threads; spoon 2 tablespoons of spicy peanut sauce over mixture and roll up.
Per serving: 419 Calories; 12g Fat (24% calories from fat); 18g Protein; 67g Carbohydrate; 0mg Cholesterol; 1667mg Sodium Recipe by: Cooking Light, March 1998 (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews" <jmca@...> on Mar 8, 1998