Asian Tofu Lettuce Wrap
1 head of romaine lettuce
1 package extra firm or extra firm tofu
1 cup shredded carrots
1 white cabbage, sliced into thin shreds
50g bean sprouts
125g shitake mushrooms, sliced
Oil for cooking the tofu (vegetable oil or sesame oil)
8 tsp soy sauce
1 tsp ground coriander
2 tsp ground ginger
Juice from ½ lime
½ tsp apple cider vinegar
Peanut Dipping Sauce:
1.5 tbsp crunchy peanut butter (or 1 tbsp smooth peanut butter with 1 tbsp roasted peanuts)
2 tsp soy sauce
½ lime juice
Meat Option: use 1lbs of shrimp instead of tofu. Use the same marinade and cook in a large skillet as well.
Wash romaine lettuce leaves.
Assemble the tofu marinade and peanut dipping sauce.
Cut the tofu into 2 pieces and place in between 2 kitchen or paper towels and press down with a plate or cutting board to drain water out of the tofu. Then cut the tofu into 1 inch pieces. Add the tofu pieces to the marinade, ensuring they are all covered. Let stand for a few minutes
Heat oil in a large frying pan and add the tofu pieces and remaining marinade. Cook about 5 minutes until the first side in golden brown. Meanwhile, chop the cabbage into thin shreds and the mushrooms into thin slices. Either cut the carrots into thin sticks or use a food processor.
Flip the tofu pieces over to the other side and cook for about 2 minutes. Then add the mushrooms and cabbage. For about 3 minutes or until the cabbage has wilted
Assemble your wraps by placing the tofu, cabbage, mushrooms, carrots and beansprouts all together. Top with the peanut dipping sauce.
381 cals, 16g C, 31g P, 17g F