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Lower Carb: Asian Vegetarian Lettuce Wraps

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Lower Carb: Asian Vegetarian Lettuce Wraps Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
364
Calories from Fat
162
% Daily Value
Total Fat
18g
28%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
543mg
23%
Total Carbohydrates
44g
15%
Dietary Fiber
9g
36%
Sugars
13g
Protein
20g
Calcium
121mg
12%

Number of servings: 4

Calories per serving: 364

Preparation time: 30 min

Total time: 30 min

Ingredients

Recipe for Asian Cabbage Salad

Nonstick cooking spray

14 cup sesame seeds

3 tbsp low-sodium soy sauce

1 tbsp rice vinegar

2 tsp brown sugar

14 tsp pepper

Dash red pepper flakes

1 tbsp canola oil

4 garlic cloves, minced

8 green onions, sliced, tops included

1 tbsp grated fresh ginger

12 (14-oz) container extra-firm tofu, cut in 12-inch cubes

1 cup chopped water chestnuts

2 12 cups frozen, burger-style vegetable protein crumbles, thawed

2 tomatoes, chopped

16 large lettuce leaves

Directions

1. Prepare Asian Cabbage Salad recipe according to directions.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add sesame seeds. Cook 3 to 6 minutes, stirring often until sesame seeds are lightly browned and toasted. Remove from skillet and set aside.

3. In a small bowl, combine soy sauce, vinegar, brown sugar, pepper, and pepper flakes. Set aside.

4. Spray another large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add garlic, onions, and ginger. Stir-fry 1 to 2 minutes.

5. Add tofu and stir-fry 1 to 2 minutes. Add water chestnuts, vegetable protein crumbles, sesame seeds, and prepared soy sauce mixture. Stir-fry 2 to 3 minutes to heat through.

6. Prepare 4 servings by rolling small portions of tofu mixture and chopped tomatoes in lettuce leaves. Serve with asian cabbage salad.

Makes 4 servings.

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