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Tofu lettuce wraps

A refreshing light meal, which is low in fat. The addition of soba noodles makes the dish more substantial - enough for a light dinner
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Marinating time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 225 g firm tofu - cut into 1 cm cubes
  • 1 tbsp olive oil
  • 90 g soba noodles

For the marinade (divided)

  • 6 tbsp tamari or salt-reduced soy sauce
  • 4 tbsp lime juice
  • 1/2 tsp sesame oil
  • 3 tbsp maple syrup
  • 4 tsp sriracha
  • 2 tbsp fresh grated ginger
  • 2 cloves garlic

For the wraps

  • 1 carrot - cut into matchsticks
  • 1/2 red capsicum - cut into matchsticks
  • 2 radishes (optional) - thinly sliced
  • 4 - 6 medium cos (romaine) leaves
  • 1 tbsp sesame seeds

Instructions
 

  • In two separate bowls combine half the marinade ingredients in each bowl (to use all the ingredients in total). To one bowl add the cut tofu pieces and set aside for 30 minutes. Set aside the second bowl of marinade.
  • Meanwhile put a medium saucepan of water on the stove to boil. Once boiling, add the soba noodles and boil for four minutes. Drain and cool the noodles by running under cool water. Add the noodles to the second bowl of marinade and toss to coat.
  • Heat oil in a frying pan on medium. Using a slotted spoon transfer the tofu to the pan and fry for 5 - 6 minutes, turning occasionally, until golden brown and lightly crispy. Add any remaining marinade and cook until it has coated the tofu and becomes sticky.
  • Arrange the lettuce leaves on a plate and add half of the carrot and capsicum (and optional radish) across the leaves. Then add half the soba noodles to the leaf cups, and finally the cooked tofu. Sprinkle with sesame leaves and eat immediately.
Keyword Asian, Lettuce wraps, Low fat, Summer dinner