Asian Lettuce Wraps(Vegetarian) - cooking recipe

Ingredients

Miso Sauce
1 tablespoon brown sugar
2 tablespoons japanese miso (or Korean toenjang bean paste)
1 teaspoon sesame seeds
Wrapping
8 pieces leaves lettuce leaves
8 pieces basil leaves (or other fresh herb, such as cilantro)
Salad
1 tablespoon olive oil
3 ounces firm tofu, cubed
1/2 avocado, peeled
1/4 red bell pepper, seeded
2 1/2 ounces white radishes, julienned (or daikon)
2 ounces bean sprouts, raw
2 teaspoons sesame oil
2 teaspoons sesame seeds
2 teaspoons brown sugar
1 1/2 teaspoons salt
1 teaspoon paprika (or Korean red pepper powder)
2 small cucumbers, peeled and diced

Preparation

To make Miso Sauce:.
Place brown sugar in heavy saucepan, and melt over medium-low heat, being careful not to burn. Remove from heat, and stir miso and sesame seeds into melted sugar.
To make Wrapping:.
Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.
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.
Slice avocado into 11/2-inch-long pieces. Slice red pepper into 1 1/2-inch-long pieces. Set aside.
Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, 1/2 teaspoon salt and 1 teaspoon red pepper powder. Set aside.
Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
To assemble rolls, place 1 lettuce leaf on flat surface, and layer remaining ingredients in following order: basil leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and red pepper. Spoon about 1/2 teaspoon Miso Sauce over top. Wrap by tucking ends in, and roll up. Repeat with remaining ingredients.