Peanut Butter Tofu Lettuce Wraps

Baby gem lettuce makes the most delicious and crunchy wraps. Try stuffing your lettuce leaves with this sweet and sour peanut butter fried tofu.

Substitute:

  • No firm tofu? Try with another protein source such as lentils, seitan or beans. 
  • Vegan? Use egg free noodles.
  • No coriander? Try with chives, or parsley instead. 
  • No rice vinegar? Use white wine vinegar or apple cider vinegar. 
  • No garlic? Try with a teaspoon of garlic powder.
  • No ginger? Use ginger paste instead. 

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2

Ingredients:

2 Baby gem lettuce

1 block Natural firm tofu

a bunch of Coriander

1 tbsp Sesame seeds

1 Lime

For the sauce:

80 g Peanut butter

30 g Soy sauce

30 g Sesame oil

30 g Sweet chilli sauce

15 g Rice vinegar

2 Garlic cloves

1 small Ginger

Recipe:

  1. Make the sauce: Blend all the sauce ingredients together in a food processor until smooth and creamy.
  2. Cook the tofu: Cut the tofu into small pieces. Heat a little oil in a frying pan, add the tofu and stir-fry for 10 minutes, or until golden brown. Add half of the peanut butter sauce to the pan. Stir-fry for another 3-5 minutes, until the tofu gets a little crispier. Transfer to a bowl.
  3. Cook the noodles: Cook the noodles in boiling water for 5 minutes, until soft and flexible. Add the noodles to the pam you used for the tofu, along with a tablespoon of the peanut butter sauce. Mix to coat and set aside. 
  4. Build the lettuce wraps: Open the baby gem lettuce, and stuff each leaf with both the noodles and tofu. Serve with coriander leaves, sesame seeds and a little lime juice. If you have some peanut butter sauce, drizzle your lettuce wraps before serving. 
Peanut butter tofu lettuce wraps on a white plate with a bowl of sauce.

How to store

Store the lettuce wraps in an airtight container, in the fridge, for up to 3 days.

Leftovers

Roughly chop the lettuce and cook all of the leftover ingredients into a stir fry.

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