Tofu larb lettuce cups
Prep
10 min
Cook
10 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
10 min
Serves
4
Skill
Ingredients
- 400g firm tofu (drained and crumbled)
- 1 1/2 tbsp lime juice
- 2 garlic cloves (minced)
- 1 1/2 tbsp reduced salt soy sauce
- 1 tbsp vegetable oil
- 1 small red onion (thinly sliced)
- 1 cup halved cherry tomatoes
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander
- 8 large lettuce leaves (butter lettuce or iceberg)
Dressing:
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tbsp reduced salt soy sauce
Optional garnish:
- crushed roasted peanuts
- shaved cucumber
Nutrition per serving
958 kJ
energy kj
15 g
protein
1 g
saturated fat
7.6 g
dietary fibre
11 g
carbohydrate
10 g
sugars
544 mg
sodium
Method
- In a bowl, combine firm tofu, lime juice, garlic cloves, and reduced salt soy sauce. Set aside to marinate for 5 minutes.
- Heat vegetable oil in a large pan over medium heat. Add the marinated tofu and cook for 5–7 minutes until lightly browned and heated through.
- Remove the pan from heat and add red onion, cherry tomatoes, mint leaves and coriander. Mix well.
- Make a quick dressing using lime juice, reduced salt soy sauce, honey and mix well.
- Spoon the tofu larb mixture into lettuce leaves.
- Top with roasted peanuts, shaved cucumber and drizzle with the dressing.
- 400g firm tofu (drained and crumbled)
- 1 1/2 tbsp lime juice
- 2 garlic cloves (minced)
- 1 1/2 tbsp reduced salt soy sauce
- 1 tbsp vegetable oil
- 1 small red onion (thinly sliced)
- 1 cup halved cherry tomatoes
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander
- 8 large lettuce leaves (butter lettuce or iceberg)
Dressing:
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tbsp reduced salt soy sauce
Optional garnish:
- crushed roasted peanuts
- shaved cucumber
Nutrition per serving
958 kJ
energy kj
15 g
protein
1 g
saturated fat
7.6 g
dietary fibre
11 g
carbohydrate
10 g
sugars
544 mg
sodium
- In a bowl, combine firm tofu, lime juice, garlic cloves, and reduced salt soy sauce. Set aside to marinate for 5 minutes.
- Heat vegetable oil in a large pan over medium heat. Add the marinated tofu and cook for 5–7 minutes until lightly browned and heated through.
- Remove the pan from heat and add red onion, cherry tomatoes, mint leaves and coriander. Mix well.
- Make a quick dressing using lime juice, reduced salt soy sauce, honey and mix well.
- Spoon the tofu larb mixture into lettuce leaves.
- Top with roasted peanuts, shaved cucumber and drizzle with the dressing.