| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | tb | Dark sesame oil |
| 1/2 | c | Chopped red bell pepper |
| 1 | tb | Fresh ginger root; peeled and minced |
| 2 | ts | Curry powder |
| 4 | Garlic cloves; minced | |
| 1 1/2 | c | Shredded cabbage; red |
| 1 1/2 | c | Shredded carrots |
| 2 | tb | Low sodium soy sauce |
| 2 | tb | Minced fresh cilantro |
| 1/2 | ts | Dried basil |
| 2 | tb | Fresh lime juice |
| 12 1/3 | oz | Extra-firm tofu; diced |
| 3 3/4 | oz | Bean threads;, (cellophane noodles) |
| 4 | Lettuce leaves | |
| 4 | Fat-free flour tortillas | |
| 1/4 | c | Fresh lime juice |
| 3 | tb | Creamy peanut butter |
| 3 | tb | Low sodium soy sauce |
| 3 | tb | Honey |
| 1 | ts | Chile paste with garlic |
| 4 | Garlic cloves; minced |
INSTRUCTIONS
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 1 1/4 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@nwu.edu> on Mar 8, 1998
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