Lettuce-Wrap Salad - cooking recipe

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

Preparation

Chop nuts in food processor (or with hammer, etc) until coarsely ground. Toast in oil in skillet over low-medium heat.
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).
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.