Tofu Lettuce Wraps
Need something healthy and on-the-go? This handheld salad cups recipe is for you! It’s quick to prepare and easy to eat, perfect as a quick breakfast or even as a side dish.. Tell us what would be your choice of topping for this!
Prep Time
15 min.
Cook Time
10 min.
Total Time
25 min.
Type
Quick & Easy
Difficulty
Novice
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Ingredients
1 tin (565g) Water Chestnuts | |
3 tbsp Hoisin Sauce | |
3 tbsp Light Soy Sauce | |
1 tbsp Rice Vinegar | |
1 tsp Sesame Seed Oil | |
2 tsp Cooking Oil | |
2 pcs Firm Tofu* | |
150g Swiss Brown Mushroom (diced) | |
2 cloves Garlic (minced) | |
2 tsp Ginger (grated) | |
½ tsp Red Chilli Flakes | |
5 stalks Spring Onion (chopped) | |
8 pcs Romaine Lettuce | |
½ Carrot (grated) | |
2 tbsp White Sesame Seeds | |
4 tbsp Sambal |
Instructions
- Drain 1 tin (approx 565g) of water chestnuts well & dice them into small pieces.
- Next, combine the hoisin sauce, light soy sauce, rice vinegar & sesame seed oil in a bowl. Mix well & set aside.
- Heat 2 tsp of cooking oil in a nonstick frying pan over medium high heat. Crumble the tofu into the frying pan & cook for about 5 minutes. Then add in the mushrooms & continue to cook for another 5 minutes until any remaining tofu liquid has cooked off.
- Add in the water chestnuts, garlic, ginger, red chilli flakes & 4 cut stalks of the spring onion (keeping 1 stalk aside for garnishing). Cook for another 1-2 minutes until fragrant.
- Pour in the sauce mixture & stir to coat everything well then remove from heat.
- Spoon the mixture into individual washed and dried romaine lettuce leaves. Garnish with the remaining spring onions, some grated carrot & sesame seeds. Serve with your favourite sambal or chilli sauce.
NB: Remove as much liquid as possible from the firm tofu by pressing them gently between paper towels. Replace the soggy paper towels & press again. Repeat another 2 or 3 times if necessary.