INGREDIENTS

1. Miso Sauce

2. 1tablespoonbrown sugar
3. 2tablespoons japanesemiso(or Korean toenjang bean paste)
4. 1teaspoonsesame seeds

5. Wrapping

6. 8pieces leaveslettuce leaves
7. 8piecesbasil leaves(or other fresh herb, such as cilantro)

8. Salad

9. 1tablespoonolive oil
10. 3ouncesfirm tofu, cubed
11. 1/2avocado, peeled
12. 1/4red bell pepper, seeded
13. 2 1/2ounceswhite radishes, julienned(or daikon)
14. 2ouncesbean sprouts, raw
15. 2teaspoonssesame oil
16. 2teaspoonssesame seeds
17. 2teaspoonsbrown sugar
18. 1 1/2teaspoonssalt
19. 1teaspoonpaprika(or Korean red pepper powder)
20. 2smallcucumbers, peeled and diced

DIRECTIONS

1. To make Miso Sauce:.
2. 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.
3. To make Wrapping:.
4. Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.
5. To make Salad:.
6. 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.
7. Slice avocado into 1½-inch-long pieces. Slice red pepper into 1 ½-inch-long pieces. Set aside.
8. Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, ½ teaspoon salt and 1 teaspoon red pepper powder. Set aside.
9. Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
10. 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 ½ teaspoon Miso Sauce over top. Wrap by tucking ends in, and roll up. Repeat with remaining ingredients.