Estimated Nutrition (whole recipe, rough)
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Miso | 1 tbsp (18g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Radish | 1/2 cup (58g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
| Leaf | not in our table | 0 |
| Salad | not in our table | 0 |
| Daikon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Bean Paste Sauce
- 1 Tbs. brown sugar
- 2 Tbs. Korean toenjang bean paste or Japanese miso
- 1 tsp. sesame seeds
- Wrapping
- 8 pieces leaf lettuce leaves
- 8 pieces sesame leaves or fresh herb such as basil leaves
- Salad
- 1 Tbs. vegetable oil
- 3 oz. firm tofu, cubed
- ½ avocado, peeled
- ¼ red bell pepper, seeded
- 2½ oz. Korean white radish or daikon, julienned
- 2 oz. bean sprouts, raw
- 2 tsp. sesame oil
- 2 tsp. sesame seeds
- 2 tsp. brown sugar
- 1 ½ tsp. salt
- 1 tsp. Korean red pepper powder or paprika
- 2 small cucumbers, preferably Kirby variety, peeled and diced
- =
Directions
1. To make Bean Paste Sauce: Place brown sugar in heavy saucepan, and melt over medium-low heat, taking care not to burn. Remove from heat, and stir bean paste and sesame seeds into melted sugar.
2. To make Wrapping: Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.
3. To make Salad: Heat oil in skillet or wok over medium-high heat, and stir-fry tofu about 2 to 3 minutes. Remove from heat, and set aside.
4. Slice avocado into 1½-inch-long pieces. Slice red pepper into 1 ½-inch-long pieces. Set aside.
5. Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, ½ teaspoon salt and 1 teaspoon red pepper powder. Set aside.
6. Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
7. To assemble rolls, place 1 lettuce leaf on flat surface, and layer remaining ingredients in following order: sesame leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and red pepper. Spoon about ½ teaspoon Bean Paste Sauce over top. Wrap by tucking ends in, and roll up. Repeat with remaining ingredients.