
Tofu lettuce cups & peanut lime dressing
Crispy tofu is tossed with vegetables and tucked into crunchy lettuce leaves, then drizzled with a creamy peanut sauce for a light lunch or starter
- 1 tbsp olive oil
- 450g firm tofucut into small cubes
- 4 Little Gem lettuces
- 160g carrotsthinly sliced
- 4 spring onionsthinly sliced
- 160g radishesthinly sliced
- 20g corianderchopped
- 20g roasted peanutschopped
- 1 red chillisliced, to serve (optional)
For the dressing
- 3 tbsp peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juiceplus extra to serve
Nutrition: per serving
- kcal327
- fat20g
- saturates4g
- carbs12g
- sugars9g
- fibre8g
- protein22g
- salt1g
Method
step 1
Heat the olive oil in a pan over medium heat and fry the tofu until golden brown on all sides. Set aside.
step 2
To make the dressing, whisk the peanut butter, soy sauce, lime juice and 1-2 tbsp water together in a bowl until smooth. Adjust the consistency with more water or add more lime juice for extra tang. Pour this over the fried tofu and mix well.
step 3
Separate the lettuce leaves. Fill them with the sliced carrots, spring onions, radishes and coriander, then top with the tofu mix. Sprinkle over the roasted peanuts and chilli (if using) and a squeeze of lime, if you like.