Lettuce-Wrap Salad

• 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

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.

sesame oil, walnuts, carrot, bok choy, soy sauce, rice vinegar, brown mustard, basil, shredded lettuce, miso, lemon, sesame seeds

Taken from www.food.com/recipe/lettuce-wrap-salad-247962 (may not work)