I love a fresh summer dish: light and airy that leaves you feeling energized instead of lethargic.  Lettuce wraps make the perfect quick and easy  snack or meal when you just can’t take the heat.  As I’m in Korea, I’m somewhat limited in the produce department.  However, I was pleasantly surprised with the concoction that I came up with.  You can eat it warm or save it for later.  Enjoy!

Prep time: 5 minutes

Cook time: about 7 minutes


  • a handful of mushrooms, sliced
  • 1 medium onion, sliced
  • a large handful of brachen, washed
  • 150 g tofu, cubed
  • 1 handful glass noodles
  • 1 chili, finely chopped
  • half a carrot, julienned
  • half a head of lettuce
  • 3 garlic cloves, minced
  • 1 tbsp turmeric
  • 2 tsp cumin
  • dash of lemon juice
  • salt and pepper, to taste
  • 1 1/2 tbsp olive oil
  • 2 c water


Bring 2 cups of water to a boil.  Add glass noodles and allow to cook for about 3 minutes.  Drain and set aside.

Meanwhile, heat olive oil in a separate pan over medium heat.  Add garlic, onion, brachen, mushrooms, and chili.  Sprinkle spices over the mixture and cook for 4 minutes, stirring occasionally.  Add tofu and cook for 3 more minutes, turning the cubes frequently.  Drizzle lemon juice on the mixture and move to a bowl.

Place a spoonful of mixture, a few noodles, and several raw carrot slices inside a lettuce leaf.  Roll and pin with a toothpick.

Yields 3 servings