Asian Lettuce Wraps(vegetarian)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons japanese miso (or korean toenjang bean paste)
• 1 teaspoon sesame seeds
• 8 pieces leaves lettuce leaves
• 8 pieces basil leaves (or other fresh herb, such as cilantro)
• 1 tablespoon olive oil
• 3 ounces firm tofu, cubed
• 1/2 avocado, peeled
• 1/4 red bell pepper, seeded
• 2 1/2 ounces radishes, julienned (or daikon)
• 2 ounces bean sprouts, raw
• 2 teaspoons sesame oil
• 2 teaspoons sesame seeds
• 2 teaspoons brown sugar
• 1 1/2 teaspoons salt
• 1 teaspoon paprika (or korean red pepper powder)
• 2 small cucumbers, peeled and diced

Recipe

• 1 to make miso sauce:.
• 2 place brown sugar in heavy saucepan, and melt over medium-low heat, being careful not to burn. remove from heat, and stir miso and sesame seeds into melted sugar.
• 3 to make wrapping:.
• 4 trim edges of lettuce leaves to make them uniformly circular. stack sesame or basil leaves alongside.
• 5 to make salad:.
• 6 heat oil in skillet or wok over medium-high heat, and stir-fry tofu about 2 to 3 minutes. remove from heat, and set aside.
• 7 slice avocado into 1½-inch-long pieces. slice red pepper into 1 ½-inch-long pieces. set aside.
• 8 combine radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, ½ teaspoon salt and 1 teaspoon red pepper powder. set aside.
• 9 combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
• 10 to assemble rolls, place 1 lettuce leaf on flat surface, and layer remaining ingredients in following order: basil leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and red pepper. spoon about ½ teaspoon miso sauce over top. wrap by tucking ends in, and roll up. repeat with remaining ingredients.