Spicy Tofu Lettuce Wraps
ounces extra-firm tofu (fresh bean curd)
cups shredded cabbage with carrot (coleslaw mix)
8 ounce can sliced water chestnuts, drained
green onions, chopped
tablespoons snipped fresh cilantro
cup Asian sweet chili sauce or bottled stir-fry sauce
tablespoon lime juice
large leaves butterhead (Boston or Bibb) lettuce or green leaf lettuce
- Drain tofu; press out excess liquid with paper towels. In a food processor combine about half of the tofu, coleslaw mix, water chestnuts, green onions, and cilantro. Cover and process with several on/off pulses until finely chopped. Transfer to a large skillet. Repeat with the remaining tofu, coleslaw mix, water chestnuts, green onions, and cilantro. Stir chili sauce and lime juice into mixture in skillet. Cook and stir over medium heat until heated through.
- If present, cut the center veins from lettuce leaves. Divide tofu mixture among lettuce leaves; fold or roll up. Secure with picks.
Nutrition Facts(Spicy Tofu Lettuce Wraps)
- Per serving:
- 88 kcal cal.,
- 2 g fat
- 1 g polyunsaturated fat,
- 141 mg sodium,
- 12 g carb.,
- 3 g fiber,
- 6 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet