Siam Stir-fry Wrap

Serves : 4

Comments: From the March 1998 issue of "Cooking Light."

 

Ingredients:

  • 1 tablespoon dark sesame oil
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons curry powder
  • 4 garlic cloves, minced
  • 1 (16 ounce) bag cabbage-and-carrot coleslaw mix
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh basil
  • 2 tablespoons fresh lime juice
  • 1 (12 ounce) package reduced-fat, extra-firm tofu, diced
  • 1 (3.75 ounce) package uncooked cellophane noodles
  • 4 curly leaf lettuce leaves
  • 4 (10 inch) fat-free flour tortillas
  • {Peanut Sauce}

Instructions:

Heat oil in a large non-stick skillet over medium-high heat. Add bell pepper and next 4 ingredients; saute 4 minutes or until cabbage wilts. Stir in soy sauce and next 4 ingredients; remove from heat.

Cook the cellophane noodles in boiling water 1 minute; drain. Place 1 lettuce leaf on each tortilla; arrange cellophane noodles over lettuce. Place 1 1/4 cups tofu mixture over noodles; top each with 2 tablespoons of {Peanut Sauce}. Roll up. Cut each wrap diagonally in half.

Nutritional Information:
415 calories (24 percent from fat); 11.1g fat (1.8g sat, 4.6g mono, 4g poly); 15.9g protein; 68g carbohydrate; 4.3g fiber; 0mg cholesterol; 2.5mg iron; 1,514mg sodium; 132mg calcium.