Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, ginger, curry powder, garlic, cabbage and carrots; saute 4 minutes or until cabbage wilts. Stir in soy sauce, cilantro, basil, lime juice, and tofu; remove from heat. Cook bean threads in boiling water for 1 minute and drain well. Combine all ingredients for spicy peanut sauce in a small bowl; stir well with a whisk. Place 1 lettuce leaf on each tortilla; divide bean threads evenly over lettuce. Place 1 1/4 cups tofu mixture over bean threads; spoon 2 tablespoons of spicy peanut sauce over mixture and roll up. Per serving: 419 Calories; 12g Fat (24% calories from fat); 18g Protein; 67g Carbohydrate; 0mg Cholesterol; 1667mg Sodium Recipe by: Cooking Light, March 1998 (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews"
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|Serving Size: 1 Serving (656g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 283 (27%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 0mg||0 %|
|Sodium 2533.5mg||87 %|
|Potassium 1024.4mg||27 %|
|Total Carbohydrate 167g||49 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 154.1g|
|Protein 30g||43 %|
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Calories per serving: 1065
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