Recipe by FRESH
Link to video HERE
Print recipe HERE
Ginger Honey Tofu Lettuce Cups
These fresh lettuce cups are great when you just want something lighter, brighter and healthier. They’re a delicious option for lunch or dinner. Perfect for lunch boxes too. In this recipe, the crisp and sweet lettuce cups are filled with tasty tofu & brown rice scrumble and tangy pickled vegetables.
Prep Time: 15 minutes
Cook Time: 10 minutes
2 tablespoons peanut oil (we love Olivado)
Handful fresh coriander (we love Superb Herb)
2 small carrots, julienned (we love Wilcox)
1/3 cucumber, cut into matchsticks
2 spring onions, sliced
1 tablespoon rice wine vinegar
½ red chilli, seeds removed and sliced
2 heads baby cos lettuce, separated (we love The Fresh grower)
½ cup unsalted roasted peanuts, roughly chopped (we love Alison’s Pantry)
Dumpling sauce (We love Lee Kum Kee)
We cooked the tofu scramble in a Le Creuset non-stick frying pan.
Open the marinated tofu pack & remove tofu. Reserve the marinade. Crush the tofu with a fork.
Heat the peanut oil in a wok or a fry pan. Add the tofu and stir fry until heated through. Add the rice and mix well. Pour in reserved marinade and continue to cook until the liquid has reduced. Stir in coriander .Set aside.
Meanwhile, place the carrot, spring onion, cucumber, vinegar and chilli in a small bowl and toss to combine. Leave to pickle for at least 10 minutes, stirring occasionally to coat the vegetables.
Place the tofu scramble, vege pickle in the lettuce cups. Top with some extra spring onion, chilli and peanuts. Serve with dumpling sauce.