Vegetable and Tofu Lettuce Wraps with Miso Sambal

In this appetizer, the fresh flavors of the vegetables come alive with the spicy, gingery sambal. This popular Indonesian condiment takes on many variations of the basic combination of chiles, brown sugar, and salt. Prepare a double batch, and serve the extra with fish. The creamy texture of the avocado pieces and tofu slices are a pleasant contrast to the crisp vegetables.

Yield: 6 servings (serving size: 2 wraps)

Ingredients

• Miso sambal:
• 2  tablespoons  chile paste with garlic (such as Sambal oelek)
• 2  tablespoons  chopped peeled fresh ginger
• 2  tablespoons  white miso (soybean paste)
• 2  tablespoons  rice wine vinegar
• 1 1/2  tablespoons  sugar
• 1 1/2  teaspoons  dark sesame oil
• 
  Wraps:
• 1  cup  matchstick-cut English cucumber
• 1/2  cup  cilantro sprigs
• 2  tablespoons  chopped dry-roasted peanuts
• 1  (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch-thick strips
• 1/2  avocado, peeled and thinly sliced
• 12  large Boston lettuce leaves

Preparation

To prepare miso sambal, combine the first 6 ingredients in a blender, and process until smooth.

To prepare wraps, divide cucumber, cilantro, peanuts, tofu, and avocado evenly among lettuce leaves. Drizzle each with about 1 1/2 teaspoons sambal; roll up.

Nutritional Information

Calories:

106 (51% from fat)

Fat:

6g (sat 0.9g,mono 2.9g,poly 1.5g)

Protein:

5.5g

Carbohydrate:

8.5g

Fiber:

1.5g

Cholesterol:

0.0mg

Iron:

1.1mg

Sodium:

261mg

Calcium:

27mg