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Sticky tofu lettuce cups recipe

Sticky tofu lettuce cups recipe

58 ratings

Fill up Little Gem lettuce leaves with sweet, Asian-inspired tofu for a light alfresco lunch. If you want, serve with a side of basmati rice for a satisfying vegan dinner. See method

  • Serves 2
  • 20 mins plus 30 mins marinating
  • 338 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 300g pack firm tofu, drained
  • 25g fresh ginger, ½ finely grated, ½ shredded
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, deseeded and finely chopped
  • 2 ½ tbsp reduced-salt light soy sauce
  • 1 tbsp maple syrup
  • 3 tsp toasted sesame oil
  • 2 Little Gem lettuces
  • 5 spring onions, white and pale green parts sliced, dark green parts shredded lengthways
  • 20g cashew nuts, toasted and crushed
  • Cooked basmati rice and chilli sauce, to serve (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1410kj
    338kcal     17%

  • Fat

    20g 29%

  • Saturates

    3g 17%

  • Sugars

    11g 12%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 16.2g Protein 21.6g Fibre 3.2g

Method

  1. Cut the tofu into 2cm cubes and set aside on a plate lined with 2 sheets of kitchen paper for 5 mins. Transfer to a bowl with the grated ginger, the garlic, chilli, soy sauce, maple syrup and 1 tsp sesame oil. Cover and leave to marinate at room temperature for 30 mins (or for up to 24 hrs in the fridge).

  2. When ready to cook, trim the bases from the Little Gems and remove 5 outer leaves from each lettuce. Slice the remaining lettuces into 1cm-thick discs.

  3. Heat the remaining 2 tsp sesame oil in a large nonstick frying pan or wok over a medium heat. Using a slotted spoon, transfer the tofu to the pan, reserving the marinade. Fry for 5-6 mins, turning frequently, until beginning to colour. Add the sliced spring onion and sliced lettuce to the pan with the reserved marinade. Cook for 2 mins or until the sauce has reduced to a sticky glaze and the vegetables are just tender.

  4. Arrange the whole lettuce leaves on serving plates and fill with the tofu mix. Top with the shredded ginger and spring onion tops, and the cashews. Serve with cooked rice and chilli sauce, if you like.

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