Lettuce-Wrap Salad

I invented this because I really wanted to make some lettuce wraps, but all of my lettuce had been shredded down to salad-size. All ingredient amounts are approximate. Just eyeball it and adjust to your taste! I enjoyed it as an entree but it could serve 4 as an appetizer.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  tablespoon  sesame oil or 1  tablespoon olive oil
• 1⁄2 cup walnuts
• 1⁄4 lb tofu
• 1  chopped carrot
• 1⁄2 cup  chopped bok choy
• 1  teaspoon soy sauce
• 1  teaspoon rice vinegar
• 1  teaspoon brown mustard
• 1⁄4 teaspoon dried basil
• 4  cups  shredded lettuce
• 1  tablespoon miso
• 1  tablespoon fresh lemon or 1  tablespoon lime juice
• 2  teaspoons sesame seeds

Directions

1. Chop nuts in food processor (or with hammer, etc) until coarsely ground. Toast in oil in skillet over low-medium heat.
2. Crumble tofu into skillet. Add carrot, bok choy, soy sauce, vinegar, mustard, basil and about a tablespoon of water. Stir until mixed then cover and let steam until carrots are tender (about 3 minutes).
3. Meanwhile, divide lettuce between 2 large bowls. Top with walnut mixture. Drizzle with your favorite store-bought Asian salad dressing or make your own by reconstituting miso in lime juice and adding water until desired consistency is acheived. Sprinkle both salads with sesame seeds.