Page 185 - 28_Days_of_Clean_Eating.sanet.cd

Vietnamese Tofu
Vegetarian
Gluten-Free
Lettuce Wraps
Dairy-Free

Fish sauce is a potent condiment common to Vietnamese cuisine.
If you are following a strict vegetarian diet, you may substitute
brown rice vinegar for the fish sauce or omit it completely. For
instructions on draining the tofu, see the Cooking Tip (page 182).
1 pound extra-firm tofu, drained 1 teaspoon sambal oelek
½ cup lime juice chili hot sauce
¼ cup honey 1 tablespoon coconut oil
3 garlic cloves, minced 1 head Boston lettuce,
2 tablespoons fish sauce leaves separated
(optional) ½ cup fresh cilantro leaves
2 tablespoons tamari or ¼ cup fresh mint leaves
coconut aminos ¼ cup chopped dry-roasted
1 tablespoon grated peanuts
fresh ginger 1 carrot, peeled and grated
½ cucumber, thinly sliced
1. Place the tofu in a shallow baking dish. In a medium bowl, whisk
together the lime juice, honey, garlic, fish sauce (if using), tam-
ari, ginger, and hot sauce. Pour the marinade over the tofu. Cover
and let it stand for 30 minutes. Remove the tofu from the dish,
reserving the marinade.
2. Heat a large nonstick skillet over medium-high heat; add the
coconut oil. Brown the tofu slices for 3 minutes on each side.
3. Place one tofu slice in the center of each lettuce leaf. Top with
cilantro, mint, peanuts, carrot, and cucumber. Drizzle with the
reserved marinade, and roll up.
Serves 4. Prep time: 10 minutes. Cooking time: 10 minutes.
Total time: 20 minutes (plus 30 minutes to drain and 30 minutes to marinate).

Per serving: Calories: 404 Fat: 24.6g Saturated Fat: 5.6g Protein: 21.3g
Carbohydrates: 35.1g Fiber: 4.8g

184 28 Days of Clean Eating