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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
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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).
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.
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.
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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