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Korean Lettuce Wraps

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  Reduced-fat peanut butter 1⁄2 Cup (8 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Reduced-sodium soy sauce 3 Tablespoon
  Packed light brown sugar 1 Teaspoon
  Asian chili paste 1 Teaspoon
  Asian dark sesame oil 1 Teaspoon
  Reduced fat firm tofu 1 Pound, cut into 1/2 inch cubes
  Red bell peppers 2 Medium, seeded, thinly sliced
  Radishes 5 , thinly sliced
  Packed fresh cilantro leaves 1⁄4 Cup (4 tbs)
  Packed fresh mint leaves 1⁄4 Cup (4 tbs)
  Lettuce leaves 12 Large (Boston Or Bibb)

1 To make the sauce, whisk together the peanut butter, lime juice, soy sauce, brown sugar, chili paste, and sesame oil in a medium bowl until smooth.
2 To make the filling, combine the tofu, bell peppers, radishes, cilantro, and mint in a large bowl; gently toss.
3 Divide the filling evenly among the lettuce leaves; top each with 1 tablespoon of the sauce. Roll up and serve at once.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 741 Calories from Fat 330

% Daily Value*

Total Fat 37 g56.2%

Saturated Fat 6.9 g34.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1865.9 mg77.7%

Total Carbohydrates 60 g19.9%

Dietary Fiber 22 g88.1%

Sugars 21.4 g

Protein 49 g98.4%

Vitamin A 488.3% Vitamin C 662.3%

Calcium 75.1% Iron 68%

*Based on a 2000 Calorie diet

Korean Lettuce Wraps Recipe