Crisped Tofu Vietnamese Lettuce Wraps
with Pickled Chayote & Carrots
Cooking time
15 minutes
Servings
2/4
Calories
540 /serving
Crisp lettuce leaves are the perfect place to display the tastes and textures of Vietnamese cooking. Grating tofu gives it tons of opportunity to crisp up at the edges, before it meets chopped peanuts, gently pickled veggies and the wafting scent of fresh mint.
We will send you:
- 100g Matchstick carrots
- 1 Head of lettuce
- 14g Mint
- 1 Chayote
- 1 Block of tofu (non-GMO)
- 25g Chopped peanuts
- 60ml Soy sauce (low sodium)
- 60ml Rice vinegar
- 30ml Sweet chili sauce
Contains: Peanuts • Soy • Wheat
You will need:
Grater
Large pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
4 g
Sodium
1610 mg
Total Carb
37 g
Sugars
19 g
Protein
38 g
Fibre
11 g
Preparation
Make the pickled vegetables
- Peel and cut the chayote into matchsticks (or halve and thinly slice).
- In a medium bowl, combine the chayote and carrots.
- In a large pan, combine the vinegar, ¼ cup water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil.
- Carefully pour over the chayote and carrots; season with a pinch of black pepper; stir well.
- Reserve the pan.
Toast the peanuts
- In the same pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Crisp the tofu
- Pat the tofu dry; grate.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tofu and cook, stirring occasionally, 4 to 6 min., until beginning to brown.
- Add the soy sauce and chili sauce; stir well.
Mise en place
- Meanwhile, separate the lettuce leaves.
- Pick the mint leaves off the stems; roughly chop the leaves.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the tofu and vegetables.
- Garnish with the peanuts and mint. Bon appétit!
