Spring Lettuce Rolls

By Chef_Kate

Ingredients

• 2 tsp. canola oil, divided
• 2 tsp. minced ginger
• 1 garlic clove, minced
• 4 oz. pressed, extra-firm tofu, cut into 1/2-inch cubes*
• 2 dried Chinese mushrooms, soaked, drained, and cut into thin strips
• 1/2 cup julienned carrots
• 1/2 cup fresh bean sprouts
• 1/2 cup julienned scallions
• 1 Tbsp. reduced-sodium soy sauce
• 1 tsp. dry sherry (optional, not included in nutritional analysis)
• 1 tsp. sesame oil
• 4 Romaine or Boston lettuce leaves
• Garnish
• 2 Tbsp. chopped toasted peanuts
• 2 Tbsp. minced cilantro
• * To press tofu: Wrap the tofu in two layers of paper toweling. Place the tofu on a plate. Add another plate on top of the tofu. Place a weight on the top plate. Let the tofu stand about 1 hour. Remov

Details

Servings 4

Preparation

Step 1

Heat the half the oil in a large skillet or wok. Add the ginger, garlic, and tofu and stir-fry until the tofu begins to brown. Remove the tofu from the wok and set aside.

Add the remaining oil to the pan and add the mushrooms and carrots and stir-fry for 2 minutes. Add the bean sprouts and scallions and stir-fry for 2 minutes.

Add in the soy sauce, sherry, and sesame oil and stir-fry for 1 minute.

Transfer to a serving bowl and let cool slightly. Combine with the tofu.

To serve: Divide the filling among all the lettuce leaves. Sprinkle the top with peanuts and cilantro. Fold over the sides towards the center and roll to form a bundle to eat. You may also use a fork and knife if necessary.

nutrition

Serving size: 1 roll
Vegetable exchanges: 1
Medium-fat meat exchanges: 1
Amount Per Serving

Calories: 110
Calories From Fat: 65
Total Fat: 7 grams
Saturated Fat: 0.8 grams
Cholesterol: 0 milligrams
Sodium: 210 milligrams
Total Carbohydrate: 8 grams
Dietary Fiber: 2 grams
Sugars: 3 grams
Protein: 6 grams