Peanut Tofu Lettuce Wraps
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 1hr 15mins
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- Serves
- 4
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- Calories
- 222
Delicious appetiser or canapé to serve when having friends over or a great lunch or healthy dinner to whip up for yourself
recipe updated 5 Nov. 2021
Ingredients
-
- Lime
- 1
-
- Firm tofu
- 500 g
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- Baby gem lettuce
- as needed
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- Cabbage
- as needed
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- Mango
- as needed
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- Peanut butter
- 2 ½ tablespoons
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- Sriracha sauce
- ½ teaspoon
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- Almond milk
- 5 tablespoons
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- Garlic clove
- 1
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- Ginger
- ½ teaspoon
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- Soy sauce
- 2 teaspoons
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- Olive oil
- 1 ½ tablespoons
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- Salt & pepper
- as needed
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- Pickled red onions
- as needed
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- Coriander
- as needed
Tools
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Blender
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Panasonic 4-in-1 Microwave Oven
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Blender jug
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Medium bowl
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Enamel tray
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Cutting board
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Small bowl
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Wire rack
Step preview
- Wrap the drained tofu in a clean kitchen towel and weigh down with some books for 1 hour-24 hours
- Add the peanut butter, sriracha, milk, lime, garlic, ginger and soy sauce to a blender jug and blend until smooth
- Taste and adjust seasoning or spice level to your liking
- Unwrap the pressed tofu and cut the tofu into chunky fries size
- Place the tofu in a layer on the enamel tray and drizzle with olive oil and season with salt and pepper
- Gently, using a tongs or clean hands toss the tofu so each piece gets a light coating of oil and seasoning
- Place the enamel tray onto the wire rack and broil on Broil 1 for 10 minutes
- Carefully turn each tofu piece and broil for a further 5 minutes
- Carefully remove the tofu from the Panasonic 4-in1 oven to a bowl, add a bit of the peanut sauce to the tofu and mix to combine
- Add the rest of the sauce to a dipping sauce bowl
- Prepare the baby gem lettuce cups by adding some cabbage, the peanut tofu, pickled onion, cilantro and optional mango to each leaf and serve with the dipping sauce on the side