Tofu Lettuce Wraps
12 ingredients
3 steps
Ingredients
- 4 tablespoons soy sauce
- 1 teaspoon Chinese five spice powder
- 3 tablespoons clear honey
- 3 tablespoons sherry wine
- 5 cm piece fresh gingerroot, peeled and finely grated
- 2 red chilies, seeded and thinly sliced
- 300 g tofu, pieces
- 1 small iceberg lettuce
- 1 tablespoon sesame oil
- 2 carrots, cut into matchsticks
- 1/2 small cucumber, cut into matchsticks
- 200 g bean sprouts
Directions
-
1Mix together the soy sauce, chinese five spice powder, honey, sherry, ginger, chillies and tofu. Toss well and leave to marinate for 30 minutes.
-
2Meanwhile, remove 4 outer leaves from the lettuce. Rinse in cold water, shake off any excess and chill for 30 minutes.
-
3Heat the oil in the wok. Lift the tofu out of the marinade and stir fry over a high heat for 2 minutes. Add the carrots and stir fry for a further 2 minutes. Remove from the heat and stir inn the cucumber, been sprouts and coriander, Put the lettuce leaves on 4 plates and divide the tofu mixture between them. Wrap each leaf around the filling and serve immediately with extra soy sauce.
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