Tofu Lettuce Wraps with Peanut Butter Dip
Looking for a delicious and healthy appetiser or light meal? Look no further than these tofu lettuce wraps with peanut butter dip.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g extra-firm tofu
- 1 Tbsp vegetable oil
- 1 small onion
- 2 garlic cloves grated
- 1 Tbsp grated ginger
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 Tbsp toasted sesame oil
- 1 Tbsp soy sauce to taste
- 1 Tbsp sriracha sauce to taste
- salt to taste
- 1 large carrot
- ½ cucumber
- 5 radishes
- 4 spring onions
- 1 gem lettuce
PEANUT BUTTER DIP:
- 3 Tbsp smooth peanut butter
- 3 Tbsp fresh lime juice
- 2 tsp grated ginger
- 1 tsp rice or cider vinegar
- 3 tsp soy sauce
- 3 tsp light brown sugar
- 1 garlic clove grated
- 4 Tbsp vegetable oil
- sriracha sauce to taste
- water optional
TO SERVE:
- mint sprigs
- coriander sprigs
Instructions
- Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top.400 g extra-firm tofu
- In the meantime, make the peanut butter dip: Mix all the ingredients and set aside. Thin with a little bit of water to your desired consistency if needed. Set aside.3 Tbsp smooth peanut butter, 3 Tbsp fresh lime juice, 2 tsp grated ginger, 1 tsp rice or cider vinegar, 3 tsp soy sauce, 3 tsp light brown sugar, 1 garlic clove, 4 Tbsp vegetable oil, sriracha sauce to taste, water
- Prepare the vegetables: grate the carrots on the coarse side of a box grater, cut the cucumber into small dice, slice the radishes and spring onion, and separate the lettuce leaves from the core. Place each vegetable in a separate bowl. Set aside.1 large carrot, ½ cucumber, 5 radishes, 4 spring onions, 1 gem lettuce
- Using the coarse side of a box grater, grate the pressed tofu.
- Heat 1 tablespoon of vegetable oil over medium heat in a large frying pan. Add the onion and cook until soft, about 5 minutes.1 Tbsp vegetable oil, 1 small onion
- Add the garlic and ginger and cook for 30 seconds.2 garlic cloves, 1 Tbsp grated ginger
- Add the grated tofu, cumin, coriander, and toasted sesame oil.½ tsp ground cumin, ½ tsp ground coriander, 1 Tbsp toasted sesame oil
- Stirring constantly, fry the tofu until golden all over.
- Add the soy sauce, sriracha, and season to taste with salt.1 Tbsp soy sauce, 1 Tbsp sriracha sauce, salt
- To build the lettuce wraps, place lettuce leaves on a serving dish. Top each one with carrot, tofu, cucumber, radish, and spring onion.
- Top the wraps with fresh mint and coriander and serve with the peanut butter dip on the side.mint sprigs, coriander sprigs
Nutrition
Serving: 1servingCalories: 213kcalCarbohydrates: 17gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 731mgPotassium: 477mgFiber: 3gSugar: 8gVitamin A: 2710IUVitamin C: 14mgCalcium: 78mgIron: 2mg