The finished recipe. Crispy Tofu and Peanut Lettuce WrapsIngredients 1 to 6. 160 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.). 1 tbsp (8 g) Cornflour. 2 tsp (8 g) Rapeseed oil (Enough to shallow-fry a single layer in a non-stick pan. The tofu takes up most of it.). 1 tbsp (15 g) Tamari. Half a lime Lime juice. Half, finely chopped Fresh red chilliIngredients 7 to 10. 15 g Peanuts, roasted unsalted (Crushed under a pan. They are half fat by weight and 15 g is a small handful.). 100 g Little gem lettuce. 40 g Carrot. 20 g Spring onionStep 1. Press the tofu for ten minutes, cut it into 2 cm cubes and toss them in the cornflour until each side is dusted.Step 2. Heat the oil in a wide non-stick pan until it shimmers. Fry the tofu in one layer for eight minutes, turning every couple of minutes, until every side is golden and crisp.Step 3. Stir the tamari, lime and chilli together. Pour it over the tofu in the pan, off the heat, and toss for thirty seconds.Step 4. Fill the lettuce leaves with grated carrot, tofu, spring onion and the crushed peanuts.
Fuel8
