| 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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