Vietnamese · Lunch
Fried Tofu and Vermicelli Wraps
Vietnamese lettuce wraps filled with crispy pan-fried tofu, cooked rice vermicelli, pickled carrot and daikon, cucumber, fresh herbs, and crushed peanuts, served with a garlic-lime soy dipping sauce.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
420Calories
18.4gProtein
18.6gFat
46.2gCarbs
14.8gSugar
6.1gFiber
980mgSodium
0mgChol
2.9gSat Fat
610mgPotassium
190mgCalcium
3.8mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press tofu batons between paper towels for 10 minutes. Cook vermicelli in boiling water 3 minutes until tender, drain and cool. Julienne carrot, daikon, and cucumber; mince garlic; slice chili.
2
Marinate
Toss julienned carrot and daikon with rice vinegar and 1 tsp sugar in a small bowl. Set aside 10 minutes to soften.
3
Fry
Heat vegetable oil in a skillet over medium-high heat. Fry tofu batons 6 to 8 minutes, turning occasionally, until all sides are golden brown and crisp.
4
Plate
Whisk soy sauce, lime juice, remaining sugar, minced garlic, sliced chili, and water until sugar dissolves. Lay lettuce leaf flat, layer vermicelli, tofu batons, pickled carrot and daikon, cucumber, mint, and cilantro. Roll tightly, tucking sides. Arrange wraps on plate, scatter crushed peanuts over top, serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 2.8 oz80g dried rice vermicelli
- 44 large lettuce leaves
- 11 carrot
- 11 daikon
- 11 cucumber
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp fresh cilantro leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp lime juice
- 11 small garlic clove
- 11 small red chili
- 2 tbsp2 tbsp water
